Mediterranean Potato Salad

Mediterranean Potato Salad

1 kg Mediterranean potatoes
1 tin (400 g tin, 240 g drained weight) artichokes, roughly chopped
4 red peppers
½ cup of olives, sliced
¼ cup olive oil
salt and pepper to taste

Put the potatoes in a large pot of salted water. Bring to a boil and let the potatoes simmer until fork tender (about 15 minutes).

While the potatoes are boiling, clean and cut the red peppers into quarters. Place them on a baking sheet and bake at 180°C until tender and the skin has blistered (about 20 – 25 minutes). Peel the skin of the red peppers and cut them into bite-sized chunks.

Drain the potatoes in a colander and let them cool. When they are cool enough to handle, cut or break the potatoes into bite-sized pieces.

In a large bowl combine the potatoes, artichokes, red peppers, olives and olive oil and stir to blend.

Season to taste with salt and pepper.