Potato Salad with Roasted Red Peppers

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Ingredients

??? new potatoes, unpeeled, cut into 1 cm-thick slices ???
??? red onions, finely chopped ???
??? lemon juice, freshly squeezed ???
??? white vinegar ???
??? mayonnaise ???
??? creamy soy preparation for cooking ???
??? Dijon mustard ???
??? Grilled Peppers, coarsely chopped ???
??? Italian parsley, fresh, chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Peppers must be grilled or roasted in advance.

Method

  1. In a small bowl, soak the finely chopped onion in water with few drops of vinegar for about 30 min, while preparing the salad. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Prepare the potatoes: leave them unpeeled and cut them into 1 cm slices. Boil or steam them for about 15 min, just until they are tender. Transfer the potatoes to a bowl, drizzle with the lemon juice and vinegar, then toss gently to coat. Let the potatoes cool down to room temperature.
  3. Combine the mayonnaise, soy preparation, and mustard in a small bowl. Whisk to blend, then pour the mixture over the cooled potatoes. Add the onion and the roasted peppers, season with salt and pepper, then toss. Sprinkle with the chopped parsley then serve.

Observations

This salad can be made up to 1 day ahead and chilled.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

440

Fat

27 g

42 %

Saturated 3.9 g
+ Trans 0.1 g

20 %

Cholesterol

10 mg

Sodium

220 mg

9 %

Carbohydrate

47 g

16 %

Fibre

4 g

17 %

Sugars

7 g

Net Carbs

43 g

Protein

6 g

Vitamin A

20 %

Vitamin C

192 %

Calcium

3 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1
Source of  :
Folacin, Iron, Omega-3, Omega-6, Phosphorus, Vitamin B2, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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