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Large salad bowl with potato, roasted pepepr and tomato salad.
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Italian Potato Salad with Roasted Red Peppers and Tomatoes Recipe

Italian potato salad with roasted red peppers and tomatoes. It's the perfect side dish for the summer alongside your grilled meat or fish or hearty enough to serve as your main dish for a light lunch.
Course Main Course, Side dish, Salads
Cuisine Sicilian-Italian
Keyword potato salad with roasted red peppers and tomatoes
Prep Time 45 minutes
Cook Time 1 hour
Servings 4 servings
Calories 464kcal

Ingredients

  • 2 lbs potatoes about 4 medium potatoes; choose new, fingerling, yellow, red or Yukon Gold potatoes
  • 2 roasted red peppers
  • 3 medium tomatoes ripe
  • 2 small celery branches with leaves
  • ¼ red onion thinly sliced
  • handful olives of your choice
  • handful basil leaves

For the dressing

  • ¼ cup olive oil
  • ½ tsp salt or more to taste
  • 1 tsp dry oregano

Instructions

Boil the potatoes

  • Place potatoes in a pot and cover by an inch with cold water, add a pinch of salt and let come to a boil. Lower to a simmer and cook until the potatoes are fork tender, about 25-30 minutes.
  • Drain the water and peel (if you didn't already peel them before cooking) while still warm. Let cool before cutting into 1-inch cubes.

Roast the red peppers

  • Roast the red peppers (see link for roasted red peppers recipe in ingredient list) either under the broiler, on a gas stove top or grill. Cut the roasted peppers into strips

Prep remaining ingredients

  • Wash the celery and chop into small pieces. Slice the tomatoes. Cut the onion into thin slivers.

Assemble the salad

  • Place the cubed potatoes, red pepper strips, tomatoes, celery, and red onion in a large salad bowl.
  • Pour in olive oil, oregano and salt, to taste. Toss ingredients together and adjust seasoning, if necessary.
  • Lastly, gently toss in the olives and torn fresh basil leaves.
  • Serve at room temperature.

Notes

Substitutions and Variations:
This salad can be varied according to taste or what you have on hand in your garden. Here are more suggestions:
-Use steamed green beans in place of roasted red peppers.
-Add herbs of your choice including parsley or mint.
-Toss in a crushed clove of garlic and discard before serving.
To serve:
-Serve this Italian potato salad as a side dish alongside grilled meats or fish.
-Enjoy as your main dish along with fresh crusty bread and your favorite cheese.
Storage:
-Keep leftovers refrigerated for up to 2 days. Bring the salad to room temperature before serving.
Please note that the nutritional information provided is approximate and may vary accoriding to exact ingredients used and portion size.
 

Nutrition

Calories: 464kcal | Carbohydrates: 49g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 2130mg | Potassium: 1281mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1309IU | Vitamin C: 67mg | Calcium: 109mg | Iron: 3mg