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Three Potato Salad with Roasted Red Peppers & Olives, in a bowl

Three Potato Salad with Roasted Red Peppers & Olives

Total Time 28 minutes
Servings 6

BUY IT

  • 9 small potatoes of your choice (almost any kind will work, but I would not recommend russet)
  • water
  • 3/4 t salt
  • 1/3 cup pumpkin seeds
  • 12-16 oz jar of roasted red peppers (sliced or chopped)
  • 1/2 cup castelvetrano olives (pitted & sliced)
  • 1-1 1/2 T olive oil
  • 1 T fresh dill
  • 1 t olive juice
  • 1/4 t black pepper

MAKE IT

  1. Cut potatoes into quarter wedges, place in a bowl and fill halfway with water. Add 1/4 t of the salt to the water. Microwave for 6 mins. Mix the potatoes. Then microwave another 6 mins. A fork should slide easily into a potato wedge when done, but note that you don't want these potatoes too soft. Then strain.

  2. While potatoes are microwaving, heat a pan on medium. Add pumpkin seeds and toast for 3 mins, stirring occasionally. Set aside.

  3. Place potatoes, pumpkin seeds, peppers, olives, olive oil, dill, olive juice, the remaining salt (1/2 t) & black pepper in large bowl and toss.

PLATE IT

Serve salad in a bowl or on a plate.

 

We recommend that all meals for children be served with milk.

 

Three Potato Salad with Roasted Red Peppers & Olives, in a bowl