Potato salad with spinach and roasted bell pepper dressing
User Reviews
4
3 reviews
Good
-
Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
1 bowl
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Calories
168 kcal
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Course
Salad
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Cuisine
European, Mediterranean, American
Potato salad with spinach and roasted bell pepper dressing
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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
- 1 cup potato cubed, steamed
- 1 generous pinch black pepper
- 1 red bell pepper
- sea salt to taste, Celtic variety
- ½ lemon
- 2 handsful spinach
- 1 tbsp chive fresh
- 1 clove garlic
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.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Nutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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