Sweet Petite Potato Peppers

"I am always creating something new in my kitchen, so when I stumbled upon the french onion potato salad idea, I decided to take it to the next level with serving a Tbsp. on half of a mini pepper. It is a perfect balance of sweet and savory, one perfect bite of cold flavors that will be perfect for any family reunion or warm summer picnics at the beach or park this summer. You can dress these up with bacon bits, crab, shrimp, or put your own twist on them. :)"
photo by RedJim photo by RedJim
photo by RedJim
photo by RedJim photo by RedJim
photo by WiGal photo by WiGal
photo by Sassy Red Chef photo by Sassy Red Chef
photo by Sassy Red Chef photo by Sassy Red Chef
Ready In:




  • 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.

Questions & Replies

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  1. RedJim
    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).
  2. WiGal
    Fun food! Delicious, creative, attractive, and appreciate that I could make it earlier in day. I did not have French onion dip so subbed in plain yogurt. Served with grilled pork chops. Thanks sassy for this one.


<p>Being raised in Atlanta and a southern family, you can only imagine, I &lt;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>
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