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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (440g) Recipe makes 6 servings The following items or measurements are not included below: 1 roasted red peppers |
||
| Calories 478 | ||
| Calories from Fat 165 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.4g | 28% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 605mg | 25% | |
| Potassium 1618mg | 46% | |
| Total Carbohydrate 72.7g | 24% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 8.7g | ||
| Protein 7.8g | 15% | |
Ingredients
- 6 large potatoes, boiled, peeled and sliced
- 2 medium yellow onions, halved and sliced thinly
- 1/4 cup white vinegar
- 1/2 cup olive oil
- 1 garlic clove, finely chopped
- 1 roasted red pepper, chopped
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 1/2 teaspoon black pepper
Directions
1
Place potatoes in a large bowl.2
In a screw-top jar, add remainder of ingredients, cover with the lid and shake vigorously.3
Toss potatoes with dressing.4
Refrigerate overnight or at least a few hours.5
Adjust seasonings if necessary and serve at room temperature.
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- Course > Salads
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- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Cuisine > European > Eastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Presentation > Served Cold
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Independence Day
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Featured Reviews for This Recipe
From: Chef Kate
On Jun 16, 2008
Based on prior reviews, I made this a day in advance and left it to marinate a good 24 hours before bringing it to room temp and tasting. Yummy! The roasted pepper and sugar (which I had my doubts about) balance the onions beautifully.
From: Annacia
On Jun 10, 2008
I was fully prepared to love this deeply and truly. Somehow, while I liked it, it fell short of the pedestal I had waiting for it. I love oil and vinegar potato salads but this one needed another flavor note in my opinion. Possibly some brown or Dijon mustard mixed with the oil and vinegar might round it out. Made for ZWT4
From: Ma Field
On Jun 10, 2008
I made this last night & brought it to work for lunch today. My coworkers & I can't stop "tasting" it long enough to put it on the plate! I halved the recipe and omitted the red pepper (didn't have it on hand). Marinated overnight and it's the BOMB! I am very, VERY picky about potato salad. This is a new favorite in my house.
From: Vicki in CT
On Jun 7, 2008
This was a very different, but enjoyable, potato salad. It definitely needs some time to mature for maximum flavor. I think is missing an herb; I may try adding maybe some parsley next time. Made for ZWT. Thanks for posting an enjoyable dish!
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