Roasted Red Potato Salad

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 5 lbs small red potatoes
• pitted black olives, drained
• 1 small red onion, coarse chopped
• 1 (15 ounce) bottle peppercorn ranch dressing
• 1 (7 1/2 ounce) jar roasted red peppers, filleted and drained and coarsely chopped
• salt
• pepper
• garlic powder
• olive oil

Recipe

• 1 wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work.
• 2 place all potato pieces in a large bowl.
• 3 coat with oil and spices.
• 4 spread coated potatoes on a cookie sheet and roast until lightly browned.
• 5 (this usually takes 4 or 5 cookie sheets to make this large a batch) remove roasted potatoes to colander to drain excess oil.
• 6 while potatoes are roasting, prepare the remaining ingredients.
• 7 drain rep pepper fillets, and slice lengthwise into quarters.
• 8 cut quartered fillets on the diagonal into quarters again. set aside.
• 9 cut red onion into thick slices and chop very coarsely.
• 10 onion pieces should be 1/2-3/4 inch to add color as much as flavor.
• 11 drain black olives well.
• 12 place drained potatoes into a large bowl.
• 13 add the diced and drained vegetables.
• 14 starting with one cup of peppercorn ranch dressing (you can substitute your favorite flavor of ranch dressing), mix the dressing into the potato/vegetable mixture until well coated.
• 15 depending on how much dressing you like, you may add as much or as little as needed.
• 16 mix well, chill 2 hours, and serve.
• 17 tip: to make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.