Roasted Red Pepper Potato Salad

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!

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

16

servings

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
  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.
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Sizes of jars of roasted red bell peppers vary. Use about 1 cup chopped peppers for this recipe.
Health Twist
This recipe was tested with real mayonnaise, however reduced-fat mayonnaise can be used.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 200mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.