Real Recipes From Real Home Cooks ®

roasted green pepper, onion and red potatoe salad

(2 ratings)
Recipe by
Dana Ramsey
Somewhere in, PA

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 ratings)

Ingredients For roasted green pepper, onion and red potatoe salad

  • 3 lb
    red potatoes, cut into bite size
  • 1 md
    green bell pepper
  • 1 md
    onion, chopped
  • 1/2 lb
    bacon, fried and crumbled
  • 1
    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

How To Make roasted green pepper, onion and red potatoe salad

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Once the potatoes are slightly browned and veggies are tender remove from heat and cool.
  • 4
    In 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.

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