Three Potato Salad with Roasted Red Peppers & Olives
Servings 6
Calories 301kcal
Ingredients
- 9 small potatoes (almost any kind will work, but I would not recommend russet)
- water
- ¾ teaspoon salt
- ⅓ 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
Instructions
- 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.
Notes
Serve salad in a bowl or on a plate.
Nutrition
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