Eggs and Potato Salad with Red Peppers and Parmesan

Eggs and Potato Salad with Red Peppers and Parmesan

Ingredients

• 1 lb (450 g) baby potatoes, halved
• 4 large eggs
• 1 red bell pepper, roasted and chopped
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 2 green onions, sliced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

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Instructions

1. Cook the Potatoes:

   • Boil the potatoes in salted water until tender, about 12-15 minutes. Drain and let them cool slightly.

2. Cook the Eggs:

   • In a saucepan, cover the eggs with water and bring to a boil. Turn off the heat, cover, and let the eggs sit for 10 minutes. Cool under running water, peel, and chop.

3. Prepare the Dressing:

   • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

4. Assemble the Salad:

   • In a large bowl, combine the potatoes, chopped eggs, roasted red peppers, green onions, and parsley. Drizzle the dressing over the salad and toss gently.

5. Add Parmesan:

   • Sprinkle the grated Parmesan over the salad and toss lightly to combine.

6. Serve:

   • Serve the salad warm or at room temperature. Enjoy as a side dish or a light meal!

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Tips:

• For added flavor, try using smoked paprika or a dash of chili flakes in the dressing.
• You can substitute the red bell pepper with sun-dried tomatoes for a different twist.