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

Three Potato Salad with Roasted Red Peppers & Olives

Course Salad, Side Dish
Cuisine American
Total Time 28 minutes
Servings 6
Calories 301kcal


  • 9 small potatoes (almost any kind will work, but I would not recommend russet)
  • water
  • ¾ teaspoon salt
  • cup pumpkin seeds
  • 12-16 ounce jar of roasted red peppers (sliced or chopped)
  • ½ cup castelvetrano olives (pitted & sliced)
  • 1-1 ½ Tablespoon olive oil
  • 1 teaspoon fresh dill
  • 1 teaspoon olive juice
  • ¼ teaspoon black pepper


  • Cut potatoes into quarter wedges, place in a bowl and fill halfway with water. Add ¼ teaspoon of the salt to the water. Microwave for 6 minutes. Mix the potatoes. Then microwave another 6 minutes. A fork should slide easily into a potato wedge when done, but note that you don't want these potatoes too soft. Then strain.
  • While potatoes are microwaving, heat a pan on medium. Add pumpkin seeds and toast for 3 minutes, stirring occasionally. Set aside.
  • Place potatoes, pumpkin seeds, peppers, olives, olive oil, dill, olive juice, the remaining salt (½ teaspoon) & black pepper in large bowl and toss.


Serve salad in a bowl or on a plate.


Serving: 1 serving | Calories: 301kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1312mg | Potassium: 1572mg | Fiber: 7g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 54mg | Calcium: 63mg | Iron: 3mg