Roasted Pepper Potato Salad
Roasted Pepper Potato Salad is a salad recipe ready in 50 min. It makes 4 servings, each 380 kcal with 7 g protein. Beginner level, 12 ingredients.
Recipe by @ananegoita, adapted and measured by Cookpath.
- 50 mintotal
- Beginnerlevel
- 380kcal a serving
- 7 gprotein
What is Roasted Pepper Potato Salad
A potato salad of roasted potatoes, peppers and garlic in a lemon, honey and olive oil dressing with parmesan and basil.
- Salads · Vegetarian
- Roasting
How to make Roasted Pepper Potato Salad
Tips from the cook
- Cut the potatoes into pieces of similar size, so they all turn golden and tender at the same time.
- Squeeze the roasted garlic into the bowl and mash it into the dressing, so it spreads through every bite.
- Dress the salad while the potatoes are still warm, as they soak up the lemon and honey best.
- No parmesan? Any hard, salty cheese works as a swap.
Cook it with the app
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Meal prep and storage
Keeps 2 days in the fridge. Add the basil just before serving so it stays green.
Prep a few days
See this week’s meal prep plan on the blog, or plan your own week in the app.
Roasted Pepper Potato Salad substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano is not suitable for egg-free (lysozyme from egg).
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt
Does not melt; less sharp.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
