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
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
-
Step1Place 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).
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Step2In 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
1Tips from the Betty Crocker Kitchens
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