Italian Potato and Roasted Red Pepper Salad

This fresh and flavorful Italian potato salad is light and bright without mayonnaise or cream. Roasted red peppers pack a powerful punch of sweet and slightly smoky flavor while delivering loads of vitamin C for winter wellness. This recipe makes about 4 servings.

Prep Step: Roast Red Bell Peppers

You can perform this step a few days ahead of time or the same day as making the potato salad! Roasted red peppers can be used as a delicious condiment or garnish to any dish!

1. Preheat the oven to 450 degrees F.

2. Cut the peppers in half and remove the stems, seeds and membranes.

3. Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. Once the skins are blackened remove the peppers from the oven.

4. Let peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.

5. You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they'll keep for up to about a week. If you store them covered in oil in the fridge they'll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.

Ingredients:

• ½ cup roasted red peppers

• 3 tbsp extra virgin olive oil

• 3 medium potatoes (boiled, cut into pieces)

• ⅛ tsp salt (to taste)

• 2 cloves garlic, chopped (optional)

• fresh parsley (optional)

Directions:

1. Put the roasted red peppers, salt and about one tablespoon of olive oil in a bowl and mix well.

2. Add the roasted red peppers to the potatoes in a bowl. Add more olive oil and toss gently. Taste for salt and add more if needed.

3. Allow flavors to blend for a few hours before serving.

4. Optional: top with fresh parsley.