Potato and Red Pepper Salad

This is the Potato and Red Pepper Salad recipe.

  • Prep: 15 min
  • Cooking: 25 min - 30 min
Yields 8 - 10 servings
potato and red pepper salad

Ingredients

  • Dressing
  • 10 large unpeeled garlic cloves
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) red wine vinegar
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese
  • Salt and pepper to taste
  • Salad
  • 4 lb (2 Kg) cooked, halved mini potatoes (about 40, preferably red skinned) cut in bite-size pieces
  • 2 red bell peppers cut in thin strips
  • 1 bunch of green onions thinly sliced
  • 1/4 cup (60 mL) finely chopped fresh basil

Preparation

Preheat oven to 350° F (180° C).

Dressing

Place garlic in a small baking dish; toss with oil. Bake for 25 to 30 min or just until garlic is soft. Peel cloves, place on a cutting board and mash with the back of a spoon; scrape into a bowl. Stir in cream, mustard, vinegar, cheese, salt and pepper.

For salad, toss ingredients together. Toss salad with dressing. Add additional salt, if desired.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 252 Calories
Protein: 5 g
Carbohydrate: 35 g
Fat: 11 g
Fibre: 3 g
Sodium: 141 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 85 mg
Vitamin A: 29 % / 286 mcg
Vitamin C: 140 % / 84 mg
Vitamin B6: 32 % / 0.6 mg
Magnesium: 18 % / 44 mg