This recipe is from the August 2012 issue of Today’s Diet & Nutrition magazine “Potato Salad Hold the Mayo” article (adapted slightly). This dish is perfect as we enjoy Spring and going into Summer and makes a great side for picnic’s, braai’s and mid-week meals – my other half and I LOVED it! Here is the recipe:
- 1 kg baby potatoes, halved
- 1 tin (400 g tin) artichokes, roughly chopped
- 4 red bell peppers
- ½ cup kalamata olives, sliced
- ¼ cup olive oil
- salt and pepper, to taste
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Boil the potatoes in a pot of salted water until fork tender (about 15 minutes).
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Whole the potatoes are boiling, clean and cut the red peppers into quarters. Place them on a baking sheet and roast at 180°C until tender and the skin has blistered (about 20 - 25 minutes). Cook slightly, then peel the skin of the peppers and cut them into bite-sized pieces.
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Combine the potatoes, artichokes, red peppers, olives and olive oil and stir to blend. Season to taste with salt and pepper and serve.
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