Roasted Red Pepper Potato Salad
Roasted Red Pepper Potato Salad might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 90 calories. This gluten free and vegan recipe serves 16. The Fourth Of July will be even more special with this recipe. Head to the store and pick up salt, salad dressing, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Place potatoes in 4-quart saucepan or Dutch oven.
Add enough cold water to cover 1 inch over potatoes.
Heat to boiling. Reduce heat to medium; simmer uncovered 15 to 20 minutes or until potatoes are fork-tender.
Drain potatoes; rinse with cold water.
Place in single layer in 15x10x1-inch pan; refrigerate until cooled, about 30 minutes.
Cut cooled potatoes into eighths (bite-size wedges).
In large serving bowl, mix remaining ingredients. Gently fold in potatoes.
Serve immediately, or cover and refrigerate until serving time.