This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.

Martha Stewart Living, June 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.

  • In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.

  • Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.

  • Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.