Roasted Green Pepper, Onion and Red Potatoe Salad

Dana Ramsey


I'm truly not a big fan of potatoe salad but I was asked to bring one to a picinic and this is what I came up with there were no leftovers at all!

★★★★★ 2 votes


3 lb
red potatoes, cut into bite size
1 medium
green bell pepper
1 medium
onion, chopped
1/2 lb
bacon, fried and crumbled
container philly savory garlic cooking cream
1/2 c
mayo ( i used the type with olive oil)
2-4 Tbsp
garlic powder (i love garlic so i use a lot)
salt and pepper to taste
1 tsp
low sodium nature seasoning
olive oil, extra virgin


1Preheat your oven to 475° line a cookie sheet with foil, drizzle with olive oil. Wash and cut your potatoes in bite sizes, place in a bowl, add 2 tablespoons of garlic and toss, put your potatoes on the cookie sheet, drizzle with more olive oil and put in oven for about 22 minutes.
2In the meantime cut up your veggies. Cook your bacon and drain, keep a little of the bacon grease. After 22 minutes toss potatoes around on the cookie sheet, add your veggies, and a little of the bacon grease, and more garlic powder. Cook for another 25 to 30 minutes, keep checking and tossing those potatoes so they bake evenly.
3Once the potatoes are slightly browned and veggies are tender remove from heat and cool.
4In another bowl, add your cooking cream and mayo and mix well. Fold in your potatoes and add about half the bacon, and seasonings; toss well. Place in a serving dish or container. Top with remaining bacon.

About this Recipe

Course/Dish: Potatoes, Potato Salads