Roasted Red Pepper Potato Salad

It's a given you'll get the roasted red pepper fans on board with this potato salad. The garlic, crumbled bacon and grated Parmesan will win over the rest.


12 servings


2 pounds red new potatoes, quartered
1/4 cup water
1/2 cup KRAFT Real Mayo Mayonnaise
2 red peppers, roasted, peeled, deveined and divided
2 cloves garlic
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
2 tablespoons KRAFT Grated Parmesan Cheese


Place potatoes in large bowl. Add water; cover with waxed paper. Microwave on HIGH 15 minutes or just until potatoes are tender, stirring after 7 minutes. Drain; return potatoes to bowl. Cool slightly.

Blend mayo, 1 pepper and garlic in blender until smooth. Add to potatoes; mix lightly.

Chop remaining pepper. Add to potato mixture along with the remaining ingredients; mix lightly.

Estimated Time

Preparation Time: 30 minutes
Total Time: 45 minutes

Additional Information

When boiling potatoes for a potato salad, the potatoes will continue to cook even after you have drained them. As soon as they are tender, drain then spread onto a rimmed baking sheet and refrigerate until cooled.

How to Roast Bell Peppers: Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 minutes or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 minutes or until peppers are cooled.

Nutritional Information

Amount per serving: Calories 140; Total fat 9 g; Saturated fat 2 g; Cholesterol 5 mg; Sodium 150 mg; Carbohydrate 14 g; Dietary fiber 2 g; Sugars 1 g; Protein 3 g

Recipe Courtesy Of

Kraft Foods

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