Bell Pepper and Potato Salad

20 min · Serves 6

Based on a recipe from California Department of Health Services California Children’s 5-A-Day Power Play Campaign, via USDA MyPlate Kitchen

What goes in

• 6small red potatoes, quartered
• ½ cupfat-free Italian dressing
• 7.4 mlspicy brown mustard
• 14.8 mlfresh parsley, chopped
• 2½ mlgarlic salt
• 1.2 mlground black pepper
• ½ cupgreen bell pepper, chopped
• ½ cupred bell pepper, chopped
• ½ cupgreen onion, sliced

How to cook it

1. Boil the quartered potatoes in water over high heat for about 10 minutes until they are fork-tender.
2. Drain the potatoes thoroughly and allow them to cool down.
3. Transfer the cooled potatoes into a medium mixing bowl.
4. Whisk together the Italian dressing, mustard, parsley, garlic salt, and black pepper in a separate small bowl.
5. Pour the dressing mixture over the potatoes and toss until they are evenly coated.
6. Gently fold in the chopped green and red bell peppers along with the sliced green onions.
7. Cover the bowl and refrigerate the salad until you are ready to serve.

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