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Sweet Pepper and Onion Potato Salad

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Servings: Serves 2 to 16

Cook Time: 30 minutes

Prep Time: 30 minutes


Sweet Pepper and Onion Potato Salad
8 oz yukon gold potato
2 tablespoon Extra virgin olive oil
1/2 each Fresh sweet onion
1/2 teaspoon Salt, Kosher
1/4 teaspoon Black pepper, ground
1/4 teaspoon Thyme, ground
1/2 each Fresh medium sweet yellow bell peppers
1/2 each Orange bell pepper, med
2 teaspoon cider vinegar


1. Boil the potatoes until just done (approximately 15 to 18 minutes). Drain and cool. When cool enough to handle, quarter each potato lengthwise and place in a large bowl; set aside.
2. In a large skillet, over medium heat, add half of the olive oil; peel and cut onion into thin, 1-inch long strips, kosher salt; freshly ground pepper, and thyme. Cook and stir until the onion begins to soften, about 3 minutes.
3. Add bell peppers that have been cut into thin, 1-inch long strips; cook, and stir for 2 to 3 minutes or until the peppers begin to soften, but are not cooked through. Remove from the heat and add to the potatoes in the bowl; toss to combine.
4. In a small bowl, whisk together the remaining olive oil and the vinegar (or sherry). Pour over the salad and stir to coat. Refrigerate until ready to serve.
5. Before serving, give the salad a good stir.
Source: Hannaford fresh Magazine, July - August 2006

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 207 kcal (10%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 7 g (35%)
Cholesterol 0 mg (0%)
Sodium 596 mg (24%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 7 g (28%)
Protein 7 g (11%)
Vitamin A 138 IU (2%)
Vitamin C 89 mg (148%)
Calcium 31 mg (0%)
Iron 9 mg (15%)

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