How do you fancy a salad at this time of year! At home we usually prepare one as a starter every day. On hottest days, it is especially comforting to start with something cool, don't you agree? There are days when we prepare more elaborate salads and others, proposals as simple as this potato and pepper salad.
Having potatoes and eggs cooked in summer is always a great resource. For this salad we will only use the first one, but it will not be, far from it, the only ingredient. In addition, we have added to this salad lettuce, onion, tuna and peppers in strips that we have cooked in the pan.
Canned peppers in strips they are a great resource in the pantry. They can be used as an accompaniment to numerous dishes. We can use them directly or as I have done in this recipe, cook them a little with garlic and oil yourself!
The recipe
- ½ lettuce
- 2 cooked potatoes
- 1 can of natural tuna
- 1 chive
- 14 strips of red bell peppers
- 2 cloves of garlic
- Sal Island
- Pepper
- Sugar
- Olive oil
- In a salad bowl we put the lettuce and the chopped potatoes.
- Then add the tuna and the chives well chopped and we reserve.
- In a small frying pan we put a thin layer of oil, the peeled garlic cloves and the pepper strips. We heat over medium-low heat and cook for 10 minutes, adding a pinch of sugar and a pinch of salt after a few minutes.
- Once cooked, add the peppers slightly drained and sliced ​​into the salad and the two cloves of garlic, if you like them.
- Season the salad potato and pepper, mix well and serve.