Zucchini Au Gratin
Valencia Potato Salad
A Spanish-style potato salad dressed with a light vinaigrette.
If you have the time, use fresh-roasted or grilled red peppers. This potato salad is better served at room temperature.
Ingredients
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2 pounds red bliss or Yukon gold potatoes
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Salt, to taste
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Water
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1 medium red onion, chopped
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1 cup red pimientos, drained and chopped
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1 green bell pepper, cored, seeded and chopped
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1/2 cup frozen peas, thawed
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1/2 cup extra-virgin olive oil
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1/4 cup red wine vinegar or sherry vinegar
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Juice of 1 lemon
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2 garlic cloves, minced
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cayenne pepper
Instructions
- Cook potatoes in boiling salted water 12 to 15 minutes until tender. Cool and chop potatoes into 1/2-inch pieces. Place in a large nonreactive mixing bowl. Add onions, pimientos, peppers, peas, oil, vinegar, lemon juice, garlic, salt and cayenne pepper. Mix well. Allow to rest at room temperature 20 minutes before serving.
Nutritional Info (per serving)
- Calories 365
- Fat 19g
- Saturated Fat 3g
- Cholesterol 0mg
- Sodium 32mg
- Carbohydrates 45g
- Fiber 5g
- Protein 5g
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