Potato, Roasted Pepper and Arugula Salad – a delicious recipe with red potatoes, white wine, red bell peppers, yellow bell peppers, anchovies, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place potatoes in large pot.
2
Cover with water.
3
Boil until potatoes are just tender.
4
Drain well.
5
Transfer to large bowl.
6
Mix in white wine.
7
Char peppers over gas flame or in broiler until blackened on all sides.
8
Wrap in paper bag and let stand 10 minutes.
9
Peel and seed.
10
Rinse if necessary; pat dry.
11
Cut peppers into 3/4-inch squares.
12
Transfer to medium bowl.
13
Combine anchovies and vinegar in small bowl.
14
Gradually whisk in oil.
15
Pour 2/3 cup dressing over peppers.
16
Add remaining dressing, green onions and arugula to potatoes and mix gently.
17
Season peppers and potatoes with salt and pepper.
18
Let stand 30 minutes.
19
Gently mix peppers into potatoes.
20
(Can be prepared 1 day ahead.
21
Cover and refrigerate.
22
Bring to room temperature before serving.)
1476
kcal
Calories
90
g
Fat
148
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 pounds red potatoes, cut into 3/4-inch pieces, 2/3 cup dry white wine, 4 red bell peppers, 2 yellow bell peppers, and more.
Yes, Potato, Roasted Pepper and Arugula Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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