Warm Potato Salad With Peppers Recipe | Food

Date Published:: 07/01/2008

This potato and pepper salad will go down well on any occasion but makes for an especially good lunch dish.

Serves 6
Takes 35 minutes to make and 20-25 minutes in the oven, plus cooling.

Nutritional Information

Per serving:
165kcals
6.2g fat (1.5g saturated)
8.4g protein
20g carbs
5.1g sugar
0.1g salt

Ingredients

2 large red peppers
600g Jersey Royals, scrubbed
4 tsp extra-virgin olive oil, plus extra for drizzling
1 tbsp chopped fresh flatleaf parsley
12 thin slices Parma ham
50g baby salad leaves
1/2 tsp white wine vinegar

Method: How to make warm potato salad with peppers

1. Preheat the oven to 220°C/fan200°C/gas 7. Roast the peppers for 20-25 minutes, until lightly charred. Seal in a plastic bag and cool. Remove and discard the stalks, seeds and skin. Cut into strips.

Tip

Get ahead: prepare the peppers the day before and chill overnight. Bring to room temperature before using.

2. Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes or until tender. Drain. When cool enough to handle, thickly slice into a large bowl. Fold in the oil and parsley.

3. To serve, ruffle 2 slices of Parma ham onto each plate, then pile over some salad leaves. Stir the vinegar into the potatoes, season, and arrange on the salad with the pepper strips. Drizzle over a little more oil and serve.