Bell Pepper and Potato Salad

20 мин · Порций: 6

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

Что нужно

• 6small red potatoes, quartered
• ½ стак.fat-free Italian dressing
• 7.4 млspicy brown mustard
• 14.8 млfresh parsley, chopped
• 2½ млgarlic salt
• 1.2 млground black pepper
• ½ стак.green bell pepper, chopped
• ½ стак.red bell pepper, chopped
• ½ стак.green onion, sliced

Как готовить

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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