roasted green pepper, onion and red potatoe salad
(2 ratings)
I'm truly not a big fan of potatoe salad but I was asked to bring one to a picinic and this is what I came up with there were no leftovers at all!
(2 ratings)
Ingredients For roasted green pepper, onion and red potatoe salad
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3 lbred potatoes, cut into bite size
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1 mdgreen bell pepper
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1 mdonion, chopped
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1/2 lbbacon, fried and crumbled
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1container philly savory garlic cooking cream
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1/2 cmayo ( i used the type with olive oil)
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2-4 Tbspgarlic powder (i love garlic so i use a lot)
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salt and pepper to taste
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1 tsplow sodium nature seasoning
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olive oil, extra virgin
How To Make roasted green pepper, onion and red potatoe salad
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1Preheat your oven to 475° line a cookie sheet with foil, drizzle with olive oil. Wash and cut your potatoes in bite sizes, place in a bowl, add 2 tablespoons of garlic and toss, put your potatoes on the cookie sheet, drizzle with more olive oil and put in oven for about 22 minutes. -
2In the meantime cut up your veggies. Cook your bacon and drain, keep a little of the bacon grease. After 22 minutes toss potatoes around on the cookie sheet, add your veggies, and a little of the bacon grease, and more garlic powder. Cook for another 25 to 30 minutes, keep checking and tossing those potatoes so they bake evenly.
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3Once the potatoes are slightly browned and veggies are tender remove from heat and cool.
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4In another bowl, add your cooking cream and mayo and mix well. Fold in your potatoes and add about half the bacon, and seasonings; toss well. Place in a serving dish or container. Top with remaining bacon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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