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Roasted Red Pepper Potato Salad
Roasted Red Pepper Potato Salad
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Prep Time:
30 minutes
Total Time:
1 hour
Create a quick and easy side dish for a crowd of 16 using pre-made dressing and leaving the potato peels on – ready in just one hour!
Ingredients:
  • 3 lb small red potatoes (about 24)
  • 3/4 cup mayonnaise or salad dressing
  • 1/4 cup zesty Italian dressing
  • 8 medium green onions, sliced (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 jar (7 oz) roasted red bell peppers, drained, chopped
Instructions:
  • Place the potatoes in a 4-quart saucepan or Dutch oven and cover with cold water, ensuring the water level is 1 inch above the potatoes. Bring to a boil, then reduce heat to medium and simmer uncovered for 15 to 20 minutes until the potatoes are fork-tender. Drain and rinse the potatoes with cold water. Refrigerate in a single layer on a 15x10x1-inch pan until cooled, approximately 30 minutes. Cut the cooled potatoes into bite-size wedges.
  • Combine all remaining ingredients in a large serving bowl. Gently incorporate the potatoes. Serve right away or refrigerate until ready to serve.

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