This is a Mediterranean style potato salad that brings together roasted capsicum, red onion with a light vinaigrette.  A perfect salad to accompany grilled meats.

Potato and Roasted Capsicum Salad

Ingredients

• 6 large desiree potatoes
• 1 large red capsicum
• 1 medium red onion, cut into fine rings then cut in half to form strips
• 1 large clove of garlic, minced
• 1/4 cup parsley, chopped
• 5 tblsp extra virgin olive oil
• 4 tblsp white balsamic vinegar
• salt and pepper

Method

1. Roast capsicum in a hot oven at 200 C turning often until the skin is charred and starts to blister.
2. Remove from oven and rest covered in foil for 10 minutes
3. The skins should now be easy to peel away
4. Remove the seeds and cut the flesh into thin strips
5. Steam the potatoes until they are cooked (about 45-60 mins) by bringing them to the boil and then lowering the heat till cooked.
6. Let the potatoes cool and come to room temperature.
7. Cut the potatoes lengthwise and then into chunks
8. Put them into a bowl and combine with the capsicums strips, a large the parsley and the red onion.
9. In another bowl whisk the oil, vinegar, minced garlic salt and pepper and then pour the dressing over the potato mix, tossing it through the salad till well covered.
10. This salad can be served immediately or refrigerated for later.