Spanish Roasted Pepper, Potato and Egg Salad Recipe
This salad combines soft roasted peppers, hearty potatoes and hard-boiled egg, creating something between a Spanish tapa and a satisfying dinner. In Spain, similar salads often appear on bar counters as small portions to nibble on with bread. The flavors are simple but bold thanks to olive oil, wine vinegar and a touch of garlic.
This salad captures the essence of Spanish bar food: simple ingredients, bold flavors and a satisfying, rustic character. Roasting the peppers adds sweetness and smokiness, while the potatoes and eggs make the dish filling enough to serve as a light meal.
Chef's tips
Don’t rush the roasting of the peppers – well-charred skin means a deeper, sweeter flavor. Let the potatoes cool slightly before mixing so they absorb the dressing without falling apart. If you can, use good-quality extra virgin olive oil and a mild wine vinegar; they make a big difference in such a simple dish.
How to serve
Serve as part of a tapas spread with olives, cured meats and cheese, or as a starter before grilled fish or meat. It also works well as a lunch salad packed into a container with extra bread on the side.
Ingredients
- bell pepper - 3 piece
- potatoes - 400 g
- eggs - 4 piece
- onion - 1 piece
- olive oil - 4 tablespoons
- wine vinegar - 2 tablespoons
- garlic - 1 clove
- olives - 50 g
- parsley chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper. Roast for 25–30 minutes, turning every 8–10 minutes, until the skin is very wrinkled and darkened in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 10 minutes to steam – this will make it easier to remove the skin. Once cooled slightly, peel off the skin, remove the cores and seeds, and cut the flesh into strips.
- Meanwhile, scrub the potatoes thoroughly (you can leave the skin on) and cut into large cubes. Cook in salted water for about 12–15 minutes, until tender but not falling apart. Drain and set aside to cool slightly.
- Place the eggs in a saucepan with cold water, bring to a boil and cook for 9–10 minutes from the moment the water starts boiling. Then transfer to cold water, peel and cut into quarters.
- Peel the red onion and slice into thin wedges. Finely chop the garlic or press it through a garlic press.
- In a small bowl, whisk together the olive oil, vinegar, garlic, a pinch of salt and pepper. Mix with a fork for about 20–30 seconds, until the dressing comes together slightly and turns cloudy.
- In a large bowl, combine the potatoes, roasted pepper strips, onion and olives. Pour over the dressing and gently toss so the potatoes don’t break apart. Arrange the egg pieces on top and sprinkle with chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed.
Storage
Sałatkę przechowuj w lodówce, szczelnie przykrytą. Przed podaniem wyjmij ją na 20 minut z lodówki, aby sos oliwny lekko się ocieplił i znów stał się płynny.
