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.
- 5 lbs small red potatoes
- pitted black olives, drained
- 1 small red onion, coarse chopped
- 1 (15 ounce) bottle peppercorn ranch dressing
- 1 (7 1/2 ounce) jar roasted red peppers, filleted and drained and coarsely chopped
- garlic powder
- olive oil
- 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.
This made a nice change to the regular potato salads I usually make. Will be trying it again soon at a bbq party.