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Top view of roasted pepper tomato salad In a glass bowl with peppers below the bowl. There is a blue and white towel at the top.

Roasted Pepper and Dill Potato Salad

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Roasted Peppers and dill add a great twist to the classic Potato Salad, not to mention Whole30!

  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x


Units Scale
  • 2 pounds potato, diced
  • 1/2 teaspoon Sea Salt
  • 6-8 cups Water
  • 1 cup Red, Yellow and Orange Peppers Diced
  • 2 tablespoon Olive Oil
  • 1/2 cup Mayonaise **
  • 1/2 cup finely diced Celery
  • 1 tablespoon Fresh Dill (or 2 teaspoon Dried Dill)
  • 2 teaspoon Red Wine Vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Paprika


  1. Add Water to Pot and bring to Boil
  2. Add 1/2 teaspoon Sea Salt and Cubed Potatoes, reduce heat to low boil cooking for about 15 minutes until Potatoes are soft when you stick them with a Fork
  3. Heat Oil in Sauté Pan over medium-low heat, add diced peppers, cook for 10 minutes, stirring every 2 minutes, allow to cool
  4. In a large mixing bowl, add cooked potatoes, roasted peppers and remaining ingredients
  5. Stir so that everything is well mixed
  6. Refrigerate for 2-3 hours before serving allowing to chill and let the ingredients mix
  7. ENJOY!


**make sure Whole30 complaint

  • Author: Meghan Whitmore {A Twisted Plate}
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free