Roasted Red Pepper Potato Salad
Roasted Red Pepper Potato Salad might be just the side dish you are searching for. This recipe makes 16 servings with 98 calories, 2g of protein, and 3g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Not It is a good option if you're following a gluten free and vegan diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of pepper, green onions, 1/4 cup zesty italian dressing, and a handful of other ingredients are all it takes to make this recipe so delicious. 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.