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Roasted Red Pepper Potato Salad

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By Betty Crocker Kitchens
Updated Feb 14, 2010
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Using prepared dressing and peel-on potatoes, you can have this side dish ready to feed 16 in an hour!

Roasted Red Pepper Potato Salad

  • Prep Time 30 min
  • Total 60 min
  • Servings 16
  • Ingredients 8
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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

Instructions

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

Nutrition

160 Calories
9g Total Fat
1g Protein
17g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
9%
Potassium
510mg
14%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
9%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
8%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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