Tested till perfect Roasted Pepper, Potato and Egg Salad

Roasted Pepper, Potato and Egg Salad

Serve this filling vegetarian salad with a loaf of crusty bread.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cuplight mayonnaise
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspminced fresh basil leaffresh basil leaves
  • 2 tbsp 2tbspminced fresh parsley
  • 2 tbsp 2tbsplemon juice
  • 1 1clove garliccloves of garlic, minced
  • 2 tsp 2tspanchovy paste
  • 1/4 tsp 1/4tsppepper
  • 1/2 head 1/2headromaine lettuce
  • 8 8cooked small new potatonew potatoes, quartered
  • 2 2roasted red pepperroasted red peppers
  • 4 4hard-cooked eggs, quartered
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In small bowl, whisk together mayonnaise, oil, basil, parsley, lemon juice, garlic, anchovy paste and pepper; set aside.

Tear lettuce into salad bowl. Add potatoes and half of the dressing; toss to coat. Cut red peppers into 1/2-inch (1 cm) wide strips. Scatter peppers and eggs over salad; drizzle with remaining dressing.

Additional information :

To roast red peppers: Place on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for 20 minutes or until charred. Let cool enough to handle; peel off skins.

To hard-cook eggs: Arrange in single layer in saucepan; pour in cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and run under cold water for 2 minutes to cool.

Nutritional Information Per serving: about

cal 324 pro 10g total fat 24g sat. fat 4g
carb 19g fibre 3g chol 189mg sodium 317mg

% RDI:

calcium 6 iron 16 vit A 46 vit C 203
folate 55
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