Nuernberg Red Bell Pepper Salad

READY IN: 17mins
Recipe by Lavender Lynn

A simple red pepper makes a bright-colored and bright-flavored side salad usually served with grilled Bratwurst and Kartoffelsalat (potato salad) in Bavaria. After searching for a recipe for years, I've reconstructed it to my taste using techniques from other German and Polish recipes. Looks right to me, try it and see.

Top Review by jenne

I liked it! Very mild flavor, but it's nice. I liked it better cold than warm. Gotta love these low calorie side dishes. . .and it's pretty too! Made for AUS/NZ monthly recipe swap.

Ingredients Nutrition


  1. Slice the red pepper (capsicum) into thin strips.
  2. Mix water, salt, sugar, and vinegar in a small saucepan and bring just to a boil.
  3. Add the sliced red pepper (and optional, a few grains of yellow corn for color) to the boiling water, cook about a minute until they begin to slightly soften, and remove from heat.
  4. Let stand, covered, to cool until just lukewarm.
  5. Pour off the water.
  6. Add olive oil, cover and shake to coat.
  7. Add just a dash of black pepper.
  8. May be served warm or chilled.

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