Ingredients
- 4 whole medium yellow potatoes
- 4 whole red potatoes
- 2 Tbsp olive oil divided
- 3 Tbsp red wine vinegar
- 1/2 tsp dried parsley flakes
- 1/2 tsp red pepper flakes
- 1 tsp ground mustard
- 1/2 tsp salt or to taste
- 1/2 ground black pepper
- 1/2 cup banana pepper rings
- 2 whole roma tomatoes seeded and coarsley chopped
- 1/2 cup pitted Kalamata olives halved
- 1 cup baby arugula leaves chopped
- 1 Tbsp capers
Instructions
- Place potato slices into a medium bowl. Drizzle 1 tablespoon olive oil and toss to coat.
- Place slices onto a medium-high heated grill. Grill potatoes for about four minutes on each side until grill marks appear.
- When slices are cooked, remove from heat and allow to cool.
- Whisk together vinegar, remaining olive oil, parsley, red pepper flakes, ground mustard, salt and pepper. Stir in pepper rings, chopped tomatoes, olives and arugula. Set aside.
- When potatoes have cooled, cut each slice into quarters and gently fold chunks into the vinegar mixture. Serve immediately.
Nutrition
Calories |280kcalCarbohydrates |4gProtein |2gFat |29gSaturated Fat |4gPolyunsaturated Fat |3gMonounsaturated Fat |21gSodium |1485mgPotassium |160mgFiber |1gSugar |1gVitamin A |803IUVitamin C |4mgCalcium |51mgIron |1mg
