The original recipe makes 10 servings, and since it’s just Mal and me, I halved the recipe.
Here’s a quick step-by-step…
1. Chop potatoes into bite-size pieces. Lightly coat with olive oil and salt. Roast for about 15-20 minutes on 450*F until golden brown.
2. While potatoes are roasting, chop red pepper and saute in olive oil.
3. Combine the rest of ingredients in a large mixing bowl. When potatoes and peppers are cooked, add them to the bowl too and mix well.
4. Serve cold and enjoy!
This salad was a big hit in our house! There were a lot Yums and Mmms during dinner!