Italian Potato Salad
This is a classic Italian Potato Salad. And it's delicious. Thank you, Renee, for suggesting it.
2 red bell peppers
4 medium white potatoes
Salt and pepper
2-3 cloves garlic, finely minced
3-4 tablespoons grassy Unflavored Olive Oil such as Picual
Slice the sides off the pepper core in 4-5 pieces. You can roast the peppers in a 400 degree oven or air fryer.
In the oven, place one of your racks within 8 inches of the top of your oven and preheat. Place the peppers, skin side up, on a parchment-lined baking pan. In an air fryer, place directly in the pan in a single layer, skin side up.
Drizzle with a little olive oil and roast until mostly blackened, about 20 minutes in the oven or 12-15 minutes in the air fryer. Check every 5 minutes.
When done, slice the peppers in 1/2 inch strips and place in a bowl. Add a little salt and a good drizzle of olive oil and toss. Let cool to room temperature. (Traditionally, the blackened skin is left on for flavor, but you can remove all or part of it if you wish.)
Meanwhile, cut the potatoes in 2 inch chunks and place in a pot of cold water. Add a teaspoon of salt. Bring to a boil and cook until tender when poked with a fork, about 15 minutes. Drain and cool.
Add the potatoes to the peppers, along with 2-3 tablespoons olive oil, the garlic and a few grinds of pepper. Taste and adjust seasonings. Let sit at room temperature or chill at least 30 minutes for the flavors to mingle. Serve.