Potato Salad with Roasted Red Peppers

Potato Salad with Roasted Red Peppers

2 servings
Preparation 10 min
Cooking 15 min

Standing 15 min

430 calories per serving 


Ingredients

3 new potatoes, unpeeled, cut into 1 cm-thick slices   460 g
1/2 red onions, finely chopped   80 g
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tbsp white vinegar   15 mL
3 tbsp mayonnaise   45 mL
2 tbsp sour cream   30 mL
1 tsp Dijon mustard   5 mL
1 serving(s) Grilled Peppers, coarsely chopped (Recipe)    
1 tbsp Italian parsley, fresh, chopped   5 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Peppers must be grilled or roasted in advance.

Method

  1. In a small bowl, soak the finely chopped onion in water with few drops of vinegar for about 30 min, while preparing the salad. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Prepare the potatoes: leave them unpeeled and cut them into 1 cm slices. Boil or steam them for about 15 min, just until they are tender. Transfer the potatoes to a bowl, drizzle with the lemon juice and vinegar, then toss gently to coat. Let the potatoes cool down to room temperature.
  3. Combine the mayonnaise, sour cream, and mustard in a small bowl. Whisk to blend, then pour the mixture over the cooled potatoes. Add the onion and the roasted peppers, season with salt and pepper, then toss. Sprinkle with the chopped parsley then serve.

Remarks

This salad can be made up to 1 day ahead and chilled.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)

Amount

% DV*

* DV = Daily Value

Calories

430

Fat

27 g

42 %

Saturated 5 g
+ Trans 0.1 g

25 %

Cholesterol

15 mg

Sodium

180 mg

8 %

Carbohydrate

46 g

15 %

Fibre

4 g

17 %

Sugars

6 g

Protein

5 g

Vitamin A

20 %

Vitamin C

190 %

Calcium

4 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Source of :
Folacin, Iron, Omega-3, Omega-6, Phosphorus, Vitamin B2, Zinc
Good source of :
Copper, Fibre, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1
Excellent source of :
Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K

More info


This recipe is in the following categories: Potato | Vegetables | First courses/Appetizers | Salads | Halal | High Fibre | Kosher | Source of Omega-3 | Vegetarian


Grilled Peppers

Grilled Peppers

Peppers may be either roasted or grilled, the choice being a matter of personal preference : roasting is longer, but yields peppers that are more fully cooked hence easier to digest and to purée than if they are grilled. Grilling is quicker and yields firmer peppers.

1 serving
Preparation 5 min
Cooking 10 min

Standing 30 min

170 calories per serving 


Ingredients

1 yellow or red sweet peppers   200 g
1 tsp extra virgin olive oil   5 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.

Method

  1. Cut the peppers in half or quarters, removing the seeds and the stalks, then put them on an oiled baking sheet, turning them to coat thoroughly with oil.
  2. Put the sheet under a preheated broiler 7-10 cm from the heat, and cook 5-6 min turning the peppers once, until they are soft and browned in spots. Alternatively, arrange the peppers on the hot grill, and cook them until golden-brown, turning once.
  3. Peppers should be peeled before serving. To ease this operation, cover or wrap the peppers in aluminum foil or in a paper bag, and let cool down a few minutes (the moisture kept under the cover will help lift the peel).
  4. Season with salt and pepper to taste just before serving. Drizzle with extra virgin olive oil, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)

Amount

% DV*

* DV = Daily Value

Calories

170

Fat

16 g

25 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

25 mg

1 %

Carbohydrate

7 g

2 %

Fibre

2 g

7 %

Sugars

4 g

Protein

1 g

Vitamin A

35 %

Vitamin C

280 %

Calcium

0 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Manganese, Niacin, Omega-3, Omega-6, Vitamin B2
Good source of :
Vitamin B6, Vitamin K
Excellent source of :
Vitamin A, Vitamin C, Vitamin E

More info


This recipe is in the following categories: Vegetables | Side dishes | Halal | Kosher | Low Sodium | Source of Omega-3 | Vegan | Vegetarian | Barbecue/Broil/Grill

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