Roasted Red Potato Salad

"This is a recipe idea that came from a cooking show. I took it to my kitchen and made a few modifications to personalize it. This is a relatively easy recipe to make, and is a hit at picnics. It is best served well chilled and can be garnished just prior to serving with halved cherry tomatoes and a few more black olives."
 
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Ready In:
3hrs
Ingredients:
9
Yields:
1 Party sized batch
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ingredients

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directions

  • Wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work.
  • Place all potato pieces in a large bowl.
  • Coat with oil and spices.
  • Spread coated potatoes on a cookie sheet and roast until lightly browned.
  • (this usually takes 4 or 5 cookie sheets to make this large a batch) Remove roasted potatoes to colander to drain excess oil.
  • While potatoes are roasting, prepare the remaining ingredients.
  • Drain rep pepper fillets, and slice lengthwise into quarters.
  • Cut quartered fillets on the diagonal into quarters again. Set aside.
  • Cut red onion into thick slices and chop very coarsely.
  • Onion pieces should be 1/2-3/4 inch to add color as much as flavor.
  • Drain black olives well.
  • Place drained potatoes into a large bowl.
  • Add the diced and drained vegetables.
  • Starting with one cup of Peppercorn Ranch dressing (you can substitute your favorite flavor of Ranch dressing), mix the dressing into the potato/vegetable mixture until well coated.
  • Depending on how much dressing you like, you may add as much or as little as needed.
  • Mix well, chill 2 hours, and serve.
  • Tip: To make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.

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Reviews

  1. This made a nice change to the regular potato salads I usually make. Will be trying it again soon at a bbq party.
     
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