Serve boiled potatoes and roasted peppers with olive oil, salt, pepper, and parsley for a superior leafless summer salad. Cook potatoes until they're perfectly crisp-tender.

Recipe by Health May 2016

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Credit: Jennifer Causey

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Place bell pepper halves cut-side down on a foil-lined baking sheet. Brush tops with 1 tablespoon of the oil. Broil 4 inches from heat until charred, 6 to 8 minutes. Place in a bowl; cover tightly with plastic wrap. Let stand 10 minutes. Peel and cut into strips.

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  • Combine potatoes, bay leaves and remaining oil in a large pan over medium-high heat. Simmer until potatoes are very tender, 12 to 15 minutes.

  • Transfer potatoes to a bowl with a slotted spoon; discard bay leaves. Stir in olives, parsley, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Serve warm.

Nutrition Facts

368 calories; fat 25g; saturated fat 3g; protein 4g; carbohydrates 33g; fiber 4g; iron 2mg; sodium 737mg; calcium 37mg.
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