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



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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

How to Make Roasted Green Pepper, Onion and Red Potatoe Salad


  • 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.

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About Roasted Green Pepper, Onion and Red Potatoe Salad

Course/Dish: Potatoes, Potato Salads

Show 12 Comments & Reviews

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