Grilled potato salad with sweet peppers

Votes: 1

Photo of the dish: Yunhee Kim

Time: 25 min.
Complexity: easily
Servings: 4 - 6

Grilled potato salad with sweet peppers - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg young unpeeled potatoes, large tubers cut in half
4 sweet peppers (red and/or yellow), cored and quartered
2 bunches of green onions
Coarse salt
1 bay leaf
6 cloves garlic, minced
5 tbsp. l. olive oil
2 - 3 tbsp. sherry vinegar
2 tbsp chopped fresh parsley

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Cooking the dish according to the recipe:

Place the potatoes, garlic, and bay leaf in a saucepan with water, add salt, bring the water to a boil, then reduce the heat and simmer for 5 minutes. Drain the water and remove the bay leaf.

Place the potatoes in a bowl, add the bell pepper and green onions, and season with salt to taste. Drizzle with 2 tablespoons of olive oil and toss to combine.
Preheat the grill to medium. Add the green onions, peppers, and potatoes. Cook until charred on all sides, 3 minutes for the green onions and 5-6 minutes for the peppers and potatoes.

Transfer the vegetables to a cutting board and let cool slightly.

Peel the peppers and cut them into large slices. Cut the green onions into long skewers.

Place all the vegetables in a salad bowl and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with parsley and toss to combine.

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