Total Time
3hrs
Prep 1 hr
Cook 2 hrs

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.

Ingredients Nutrition

Directions

  1. Wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work.
  2. Place all potato pieces in a large bowl.
  3. Coat with oil and spices.
  4. Spread coated potatoes on a cookie sheet and roast until lightly browned.
  5. (this usually takes 4 or 5 cookie sheets to make this large a batch) Remove roasted potatoes to colander to drain excess oil.
  6. While potatoes are roasting, prepare the remaining ingredients.
  7. Drain rep pepper fillets, and slice lengthwise into quarters.
  8. Cut quartered fillets on the diagonal into quarters again. Set aside.
  9. Cut red onion into thick slices and chop very coarsely.
  10. Onion pieces should be 1/2-3/4 inch to add color as much as flavor.
  11. Drain black olives well.
  12. Place drained potatoes into a large bowl.
  13. Add the diced and drained vegetables.
  14. 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.
  15. Depending on how much dressing you like, you may add as much or as little as needed.
  16. Mix well, chill 2 hours, and serve.
  17. Tip: To make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.
Most Helpful

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

Lil' Chef Beth June 08, 2007