Name: Roasted Pepper and Dill Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

Description

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

Ingredients

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

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Instructions

Add Water to Pot and bring to Boil
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
Heat Oil in Sauté Pan over medium-low heat, add diced peppers, cook for 10 minutes, stirring every 2 minutes, allow to cool
In a large mixing bowl, add cooked potatoes, roasted peppers and remaining ingredients
Stir so that everything is well mixed
Refrigerate for 2-3 hours before serving allowing to chill and let the ingredients mix
ENJOY!

Notes

**make sure Whole30 complaint

Keywords: Potato Salad