Ingredients
-
4
-
-
1/2
-
1/4
-
1/4
-
1
-
1/4 - 1/2
-
-
1/4
-
-
-
-
-
-
Directions
Peppered Potato Salad, A tasty change, make it mild or hot , I quadrupled this recipe (x4) for Gato’s bday party (40 people) and it worked just great! used orange, red and green bell peppers and this gave a confetti-like appearance, which suited the event! (I wish I had taken a photo, but it was just TOO busy!) One change I made was that I mixed the cayenne into the light mayonaise before adding to the vegetables so it would be throughout the dish I It DOES have a bite, which we love, but some of our guests were less excited about that Served with Chipotle Beef #59224, locally handmade tortillas and TEQUILA! EDIT: Made it again — this time used red onion, which was GREAT and used equal parts Light mayo, plain FF yogurt and FF sour cream to equal 1/2 cup A very light, refreshing option! This will be our preference!
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Steps
|
1
Done
|
Scrub Potatoes; Do not Peel. |
|
2
Done
|
Cube Potatoes and Boil in Salted Water Until Fork Tender, About 15 Minutes. Drain and Cool. |
|
3
Done
|
Finely Chop Yellow Onion and All Peppers; Combine in a Bowl; Add Cooled Potatoes. |
|
4
Done
|
Sprinkle Salt to Taste. |
|
5
Done
|
Add Mayonnaise and Mix Thoroughly. |
|
6
Done
|
Spoon and Press Into a Small Bowl; Level Top With Spoon. |
|
7
Done
|
Sprinkle With Cayenne Pepper. |
|
8
Done
|
Refrigerate For at Least 1 Hour to Blend Flavors. |
