Potato and Roasted Pepper Salad
A fresh, flavorful, and complete salad combining tender potatoes, tuna, roasted peppers, and a homemade mustard vinaigrette. Perfect for meal prep, picnics, or a light Mediterranean-inspired lunch.
Ready in
1 hr 15 min
Prep
20 min
Cook
40 min
Total
1 hr 15 min
Servings
3
Difficulty
Easy
Calories
380
Oven
Baking dish
Pot
Mixing bowl
Knife
Quantities adjust from the original 3 servings. Fixed items stay unchanged.
For the roasted pepper
For the salad
For the vinaigrette
- 1
Roast the pepper
40 min390°F / 200°C1Roast the pepper
40 min390°F / 200°CPreheat the oven to 200°C (400°F). Place the whole bell pepper in a baking dish and roast for 30–40 minutes until the skin is charred and the flesh is tender. Let it cool, peel it, and cut it into strips or pieces.
Cover the hot pepper for a few minutes to make peeling easier.
- 2
Cook the potatoes
20 min2Cook the potatoes
20 minPeel the potatoes and cut them into chunks. Cook them in salted boiling water for 15–20 minutes until tender but still holding their shape. Drain and let them cool slightly.
Avoid overcooking to keep the potatoes from falling apart.
- 3
Prepare the vinaigrette
3 min3Prepare the vinaigrette
3 minIn a bowl, combine the mustard, vinegar, and salt. Slowly whisk in the olive oil until smooth and emulsified.
Taste and adjust the seasoning before adding it to the salad.
- 4
Prepare the toppings
5 min4Prepare the toppings
5 minDrain and flake the tuna. Thinly slice the red onion and finely chop the chives.
Red onion adds freshness and a mild bite.
- 5
Assemble the salad
3 min5Assemble the salad
3 minPlace the cooked potatoes, roasted pepper, tuna, red onion, and chives in a large bowl.
Mix gently to keep the ingredients intact.
- 6
Season
2 min6Season
2 minPour the vinaigrette over the salad and toss gently until evenly coated.
Add the dressing while the potatoes are slightly warm for better flavor absorption.
- 7
Let it rest
15 min7Let it rest
15 minAllow the salad to rest for 10–15 minutes so the flavors can develop.
This step makes the salad even more flavorful.
- 8
Serve
1 min8Serve
1 minServe chilled or at room temperature.
Perfect for picnics, meal prep, or light lunches.
Tips
- Use waxy potatoes for the best texture.
- Prepare the salad a few hours ahead for deeper flavor.
- Serve with crusty bread for a complete meal.
- Calories
- 380
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