Potato Salad with Peppers and Olives


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Even though there are a thousand and one ways to make a good potato salad, generally speaking, I prefer the kind with oil and vinegar, served at room temperature or slightly warm.

When peppers are in season, roast them for this colorful Mediterranean potato salad. Potatoes marry well with the salty olives and anchovies, and strips of sweet pepper add balance.