Roasted Potato and Bell Pepper Salad Recipe

Roasted Potato and Bell Pepper Salad

A nice change from your usual potato salad recipe. It can shine on its own as a light lunch or as a flavorful side kick to a meat of your choice.

Yield: 4 servings

Time: 45 minutes


  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 small yellow onion, sliced
  • 4 large Yukon Gold or Maris Piper potatoes, skin left on and cut into wedges
  • 1/2 cup (120 ml) extra virgin olive oil
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 2 tsp Spanish smoked paprika
  • 4 large garlic cloves, skin left on
  • 4 Tbsp white balsamic vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp sugar
  • 4 hard-boiled eggs for garnish
  • 2 Tbsp flat-leaf parsley, chopped for garnish


In a large bowl, toss potatoes, onion, pepper and garlic with 1/4 cup (60 ml) olive oil, sea salt, ground pepper, and smoked paprika. Line a baking sheet with parchment paper. Place potato wedges side by side in one layer interspersed with the onion, pepper slices and garlic cloves. Roast for about 30 minutes turning once midterm or until potatoes are nicely browned and skin is crisp. Potato flesh should be soft when pierced with a toothpick.

Remove garlic cloves from the baking sheet and place it in a small bowl to cool. Place potatoes, onion and peppers in a bowl and, while they are still warm, toss them gently with 2 tablespoons of vinegar. Peel the roasted garlic cloves and smash them with the remaining 1/4 cup (60 ml) olive oil, Dijon mustard and the remaining vinegar. Taste for salt and pepper and vinegar if needed.

Just before serving, garnish with the eggs and parsley. Serve at room temperature.

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