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Ингредиенты
- 1 1/2 lb red or possibly brown all-purpose potatoes
- 2 lrg red bell peppers
- 2 lrg yellow bell peppers
- 2 lrg green bell peppers Salt and freshly grnd pepper to taste
- 4 x scallions, including tender green tops, minced
- 1/2 c. cubed provolone cheese, (1/4-inch cubes)
- 1/2 c. cubed salami, (1/4-inch cubes)
- 6 x Italian-style black olives, pitted
- 6 x fresh flat-leaf parsley or possibly fresh basil sprigs
- 6 x red leaf or possibly Boston lettuce leaves
- 3 Tbsp. red wine vinegar
- 1/2 tsp dry oregano, crumbled Salt and freshly grnd pepper to taste
- 6 Tbsp. extra-virgin extra virgin olive oil
Инструкции
- Cover the potatoes with cool water and bring to the boil. Boil gently till done, about 20 min, depending on size of potatoes. Test for doneness with the tip of a knife.
- While the potatoes are cooking, cut a thin slice from the base of each bell pepper so which the pepper will stand upright. Then cut a slice off the stem end, to leave an opening large sufficient to permit stuffing with the potato salad later. For added color, dice the flesh from these slices, and add in them to the salad when you toss it. With your fingers, remove the seeds and ribs and from inside of the peppers. Sprinkle the insides of the peppers with salt and pepper and turn them upside down on paper towels. Let stand till you finish preparing the potato salad.
- When the potatoes are cooked and cold sufficient to handle, peel and cut into 1/4-inch cubes. Place the potato cubes in a medium size bowl. Set them aside and let cold.
- To make the dressing, in a small bowl, whisk together the vinegar, salt, oregano and pepper. Gradually whisk in the extra virgin olive oil till an emulsion forms.
- Add in the scallions, provolone and salami to the potatoes and mix gently.
- Pour the dressing over all and toss gently but thoroughly. Taste and adjust the seasoning.
- Turn the peppers right side up and fill with the potato mix. Top each filled pepper with an olive and a sprig of parsley or possibly basil. Place a lettuce leaf on each individual plate and top with a pepper.
- Serve immediately, or possibly cover and chill for up to 2 hrs. Serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 188 | 59% |
| Total Fat 21.24g | 27% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 334mg | 14% |
| Potassium 807mg | 23% |
| Total Carbs 25.4g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.61g | 2% |
| Protein 8.61g | 14% |
