Purple Peruvian Potato and Bell Pepper Low-Fat Sala

Name: Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes); 1 red onion, roasted and coarsely chopped; 1 tomato, roasted and coarsely chopped; 1 roasted yellow bell pepper, seeded and julienned; 1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.); 1/2 cup calamata olives, pitted and finely chopped; Cilantro and Olive Vinaigrette (see recipe below; 1/2 cup canola oil; 1/4 cup balsamic vinegar; 1 teaspoon finely chopped cilantro leaves; 1 teaspoon chopped shallots; 3 tablespoons nicoise olives, pitted and finely chopped; 1 1/2 teaspoons Pommeroy mustard; 1 tablespoon honey

Servings: persons

2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes)
1 red onion, roasted and coarsely chopped
1 tomato, roasted and coarsely chopped
1 roasted yellow bell pepper, seeded and julienned
1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)
1/2 cup calamata olives, pitted and finely chopped
Cilantro and Olive Vinaigrette (see recipe below
1/2 cup canola oil
1/4 cup balsamic vinegar
1 teaspoon finely chopped cilantro leaves
1 teaspoon chopped shallots
3 tablespoons nicoise olives, pitted and finely chopped
1 1/2 teaspoons Pommeroy mustard
1 tablespoon honey

1
Place the potatoes in a large saucepan, cover with cold water and add salt.
2
Cover, bring to a boil and continue to boil 12 to 15 minutes until the potatoes are cooked al dente (cooked through but not overdone).
3
Drain and set aside.
4
In a large bowl combine the yellow pepper, mesclun lettuce and calamata olives.
5
Add the roasted onion and tomato.
6
When the potatoes have cooled down a bit, slice them into small chunks.
7
Add the potatoes to the vegetables in the bowl, and pour the vinaigrette on top.
8
Gently toss to coat.
9
Season with salt and pepper to taste and serve at room temperature (or save in the refrigerator for up to 2 days).
10
Put all the ingredients in a blender and mix at medium speed until well-blended.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes), 1 red onion, roasted and coarsely chopped, 1 tomato, roasted and coarsely chopped, 1 roasted yellow bell pepper, seeded and julienned, and more.

Yes, Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette 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.

That's it — enjoy your meal!

Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions