By Grocery List Plus Editorial Staff | Published on June 1, 2026

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Bell Pepper and Potato Salad

Serves 6

139 cal · 85 min

Bell Pepper and Potato Salad

Recipe GLPR7936d2b29437a4

4.0(1)
Salad
85 min
139 cal
Servings: 6
Stovetop
SNAP eligible

A fresh and vibrant chilled salad featuring tender red potatoes tossed with colorful bell peppers and green onions, dressed in a tangy mustard and Italian vinaigrette. This light, vegetarian dish is perfect as a side for grilled meals or picnics.

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Ingredients

6 small red potatoes, quartered

1/2 cup fat-free Italian dressing

1 1/2 teaspoons spicy brown mustard

1 tablespoon fresh parsley, chopped

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup sliced green onion

Directions

  1. Bring a large pot of salted water to a boil over high heat. Add the quartered red potatoes and cook for about 10 minutes, or until they are tender when pierced with a fork.

  2. Drain the potatoes thoroughly in a colander and transfer them to a medium mixing bowl. Allow them to cool to room temperature.

  3. In a small bowl, whisk together the fat-free Italian dressing, spicy brown mustard, fresh chopped parsley, garlic salt, and ground black pepper until well combined.

  4. Pour the dressing mixture over the cooled potatoes and toss gently until all the potato pieces are evenly coated.

  5. Carefully fold in the chopped green bell pepper, chopped red bell pepper, and sliced green onion, stirring gently to distribute all vegetables throughout the salad.

  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving, allowing the flavors to meld together.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at every major Charlotte chain, and the cost per serving is under $1.50 with potatoes and bell peppers driving the bulk of the price. The stated 85 minutes is honest—boiling potatoes takes 20–25 minutes, then cooling, chopping, and mixing add up legitimately—though a weeknight cook would serve this cold, making it genuinely make-ahead friendly. This is a straightforward, hands-off side dish that holds for days and fits a family table, but the minimal seasoning beyond Italian dressing and mustard means it lacks the depth that would push it higher.

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