Potato Salad with Red Roasted Peppers

Potato Salad with Red Roasted Peppers


Wash the potatoes well and boil them in salted water until soft. We pierce them with a fork to understand when they are cooked and therefore quite soft.

Cut the potatoes into four and mix them with all the other ingredients together.

Leave in the fridge for 30 minutes and serve.

Tip: We can add olive oil if we want while the potatoes are still hot and chopped to absorb it better.
  • Time 40'
  • Ingredients 9
  • Portions 4


1 package Palirria Red Roasted Peppers cut into small slices
1 kg small potatoes with the skin
10 cherry tomatoes cut in half
12 reed olives
3 chopped green onions
Half a bunch of chopped dill
Juice from a lemon
1 tbsp. vinegar
Salt & Pepper