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Recipes
Warm potato salad with red peppers and Parma ham
recipe
By
Mitzie Wilson & Debbie Major
Serving instructions
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Serves 6
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Takes 35 minutes to make and 20-25 minutes in the oven, plus cooling.
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Rating
This potato and pepper salad will go down well on any occasion but makes for an especially good lunch dish.
Ingredients
- 2 large red peppers
- 600g Jersey Royals, scrubbed
- 4 tsp extra-virgin olive oil, plus extra for drizzling
- 1 tbsp chopped fresh flatleaf parsley
- 12 thin slices Parma ham
- 50g baby salad leaves
- 1/2 tsp white wine vinegar
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Roast the peppers for 20-25 minutes, until lightly charred. Seal in a plastic bag and cool. Remove and discard the stalks, seeds and skin. Cut into strips.
- 2. Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes or until tender. Drain. When cool enough to handle, thickly slice into a large bowl. Fold in the oil and parsley.
- 3. To serve, ruffle 2 slices of Parma ham onto each plate, then pile over some salad leaves. Stir the vinegar into the potatoes, season, and arrange on the salad with the pepper strips. Drizzle over a little more oil and serve.
Nutritional info
Per serving: 165kcals, 6.2g fat (1.5g saturated), 8.4g protein,
20g carbs, 5.1g sugar, 0.1g salt
Chef's tip
Get ahead: prepare the peppers the day before and chill overnight. Bring to room temperature before using.