Roasted Red Pepper Potato Salad

Using prepared dressing and peel-on potatoes, you can have this side dish ready to feed 16 in an hour!

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Prep Time 30 min
Total Time 60 min
Servings 16

Ingredients

3: lb small red potatoes (about 24)

3/4: cup mayonnaise or salad dressing

1/4: cup zesty Italian dressing

1/2: teaspoon salt

1/4: teaspoon pepper

8: medium green onions, sliced (1/2 cup)

1: clove garlic, finely chopped

1: jar (7 oz) roasted red bell peppers, drained, chopped

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Directions

1 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).
2 In large serving bowl, mix remaining ingredients. Gently fold in potatoes. Serve immediately, or cover and refrigerate until serving time.