Sweet Petite Potato Peppers
photo by RedJim
- Ready In:
- 3 large red potatoes, peeled with some skins left, quartered
- 10 sweet mini bell peppers, seeded and cut in half lengthwise
- 1 cup sharp cheddar cheese
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup finely chopped red onion
- 1 hard-boiled egg, chopped
- 1 cup French onion dip
- 1 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon pepper
- Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl.
- Separate bowl mix mayo and french onion dip, salt, and pepper.
- Combine dip mix to potatoes, begin to mash, leaving some chunky consistency.
- Toss onions, cheese, celery and eggs.
- Sample potato salad, you may want to add more salt or mayo, depending on your flavor.
- Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve.
- Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.
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Terrrrific! So much a different take on a potato salad. And, so tasty. My BH used a few Bell Peppers, and a few Cubanelle Peppers from her garden, as the "boats"; and the crispness of the fresh peppers really complimented the richness of the potato salad. (I think I'll dip into the leftovers right now).
RECIPE SUBMITTED BY
<p>Being raised in Atlanta and a southern family, you can only imagine, I <3 to cook and inventing recipes is a natural task, it requires little effort on my end. I have three children and a husband with exquisite taste so the supply and demand in my house keep me busy. I have been cooking for consistently for about eight years. Also, I can't leave out my grandmother that taught me at an early age to cook southern cuisine. I spent many hours as a young women helping her bread fried green tomatoes, okra, make biscuits, shred cheese, you name it, I helped. It caught her by surprise when I would volunteer to clean out the chicken parts or cut up onions, but I just love being in the kitchen.</p>