Potato and pepper salad
For 4 people
- 4 potatoes
- 1 fresh spring onion
- 1 green pepper
- 2 eggs
- For the vinaigrette:
- 1 clove of garlic
- Fresh parsley
- Shall
- Vinegar
Potato and pepper salad: presentation
You'll love this potato and pepper salad, which you can whip up in no time and is a fantastic dinner option. It also has hard-boiled egg, so it works perfectly as a main course. I think you could pair it with a glass of tinto de verano on the patio—what a treat! These kinds of recipes with just a few ingredients that are so satisfying are my favorites. Now that it's warm, we all crave refreshing things, right? I assure you, this salad has everything you need for a perfect family dinner.
How to make potato and pepper salad
- 1. Cook the potatoes. In a saucepan, cook the peeled and chopped potatoes with a pinch of salt until tender.
- 2. Boil the eggs. In another saucepan, boil the eggs for 12 minutes. Let them cool.
- 3. Dice the spring onion and pepper and place them in a bowl. Add the cold cooked potatoes and the chopped hard-boiled eggs on top.
- 4. Prepare the vinaigrette. In a mortar, crush the garlic with a pinch of salt. Add a few parsley leaves and crush again. Add a splash of vinegar and a generous drizzle of oil and mix.
- 5. Finish the potato and pepper salad. Pour the vinaigrette over the salad, mix until well combined, and serve chilled.
My tips for preparing Potato and Pepper Salad:
Make sure the potatoes are cooked through by piercing them with a fork before removing them from the heat.
You can prepare it to eat at the office because it is eaten cold.
If you like potato salads, don't miss this Country Salad with Octopus, which is delicious and very festive.
