Roasted Red Potato Salad
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
1 Party sized batch
ingredients
- 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
- salt
- pepper
- garlic powder
- olive oil
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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RECIPE SUBMITTED BY
Bruce Casey Lau
Elkhart, IN