Carmelized Onion and Pepper Potato Salad

Sharron Boerum


Was trying to think of how i could make potato salad without my usual ingredients and this popped in my mind...first the onions and the rest developed as i turned out really delicious!


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20 Min
30 Min
Stove Top


  • 6
  • 4
    garlic cloves, whole
  • 1 medium
    onion, chopped
  • half each
    red and green bell pepper, chopped
  • 1/2 c
    each sour cream and mayonnaise
  • ·
    salt, pepper and seasoned garlic to taste

How to Make Carmelized Onion and Pepper Potato Salad


  1. Boil unpeeled potatos and whole garlic cloves until potatos are tender.
  2. Drain and run cold water over potatos and garlic to cool. Drain potatos and set garlic aside.
  3. Peel and chop potatos into half inch chunks. Season with salt, pepper and seasoned garlic powder.
  4. Spray nonstick pan and add a tablespoon oil. Saute onions and peppers on low w/Tb water, cover. Check and stir every few minutes. When softened, turn to high and carmelize (brown) the onions and peppers. Turn heat down to medium if needed.
  5. Add softened cooked garlic cloves by squeezing over onions and peppers. Smash and mix in.
  6. Turn off heat and add sour cream and mayo to onions and peppers, mix all together and add to potatos.
  7. Turn into large bowl and cover with lid or plastic wrap and refridgerate for 2 or more hours. Tastes good warm too.

Printable Recipe Card

About Carmelized Onion and Pepper Potato Salad

Course/Dish: Potatoes, Potato Salads, Salads
Main Ingredient: Vegetable
Regional Style: American

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