Potato salad with spinach and roasted bell pepper dressing

Name: Potato salad with spinach and roasted bell pepper dressing
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 bowl
Ingredients: 1 1 cup potato; 1 1 generous pinch black pepper; 1 1 red bell pepper; celtic sea salt; ½ ½ lemon; 2 2 handsful spinach; 1 1 tbsp fresh chives; 1 1 clove garlic

User Reviews

4.0

3 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
1 bowl
Calories
168 kcal
Course
Salad
Cuisine
European, Mediterranean, American

Potato salad with spinach and roasted bell pepper dressing

Iris Warren

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Basic and easy to make potato salad with a special dressing: oven roasted bell peppers with some lemon juice and a clove of garlic. Delicious with fresh spinach and some small chopped fresh chives. Ideal potluck recipe that's just a bit different than usual.

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Ingredients

Servings

1 1 cup potato cubed, steamed
1 1 generous pinch black pepper
1 1 red bell pepper
celtic sea salt to taste
½ ½ lemon
2 2 handsful spinach
1 1 tbsp fresh chives
1 1 clove garlic

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Instructions

Preheat the oven to 220 degrees.
Wash the bell pepper and let dry. Leave the stem on, that way you can still easily grab the pepper later.
Place the peppers in the oven dish. Put the dish in the oven. Set the timer to 45 minutes.
Remove from the oven after 45 minutes and let it cool. It will take about 15 minutes before you can continue without burning your hands.
In the meantime, steam the potatoes. You can leave them in their skins, unless the skin is bad or unappealing. Let them cool down too.
Remove the skins and seeds from the pepper and put the soft flesh in the kitchen aid (a small one, like the ones that come with the hand blender).
Press the garlic. Add to the pepper, as well as the lemon juice and salt and pepper to taste.
Mix the pepper dressing through the potatoes.
Wash and tear the spinach into slightly smaller pieces. Mix through the potatoes.
Cut the chives and sprinkle over the salad.