Roasted Potato Salad

  • Olive oil cooking spray
  • 8-10 medium unpeeled potatoes, cut into eighths (about 8 cups)
  • salt and pepper to taste
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 cup frozen peas, thawed
  • 1/2 cup thinly sliced celery
  • Dilled Mayonnaise Dressing (recipe follows)
  • lettuce, as garnish
  • 4 rye rolls

Spray aluminum-foil-lined jelly roll pan with cooking spray. Arrange potatoes on pan in a single layer; spray generously with cooking spray and sprinkle lightly with salt and pepper. Bake at 400F until potatoes are browned, crusty, and tender, about 30 minutes. Cool to room temperature.

Combine potatoes, onion, bell peppers, peas and celery in a large bowl; spoon Dilled Mayonnaise Dressing over and toss. Serve in lettuce-lined bowls with rye rolls.

  • Yields: 4 servings
  • Preparation time: less than an hour

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