ROASTED RED PEPPER POTATO SALAD

Roasted Red Pepper Potato Salad image

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

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h

Yield 16

Number Of 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

Steps:

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.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g