Ingredients
1 large potato
1 shallot
1 red bell pepper
4 oz sliced olives
1 tbsp capers
1/4 cup fresh basil
2 tbsp olive oil
2 tbsp balsamic vinagrette
Preparation
Dice potatoes and finely chop shallots. Grill whole red pepper over medium high heat turning evenly about 3 min per side. Saute potatoes in olive oil over medium high heat approx 3 min. Add shallots and balsamic vinagrette saute for 3 minutes, potatoes should be a golden brown. Scrape burnt skin off pepper and dice. Toss potatoes and pepper on a bed of basil and add olives and capers.
