Serves 6
139 cal · 85 min
Bell Pepper and Potato Salad
Recipe GLPR7936d2b29437a4
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
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.
Drain the potatoes thoroughly in a colander and transfer them to a medium mixing bowl. Allow them to cool to room temperature.
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.
Pour the dressing mixture over the cooled potatoes and toss gently until all the potato pieces are evenly coated.
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.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving, allowing the flavors to meld together.
