Bell Pepper and Potato Salad
Source: California Department of Health Services California Children’s 5-A-Day Power Play Campaign
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A zesty and colorful side dish that the whole family will enjoy!
- Makes
- 6 servings
Ingredients
- 6 small red potatoes, quartered
- 1/2 cup Italian dressing, fat-free
- 1 1/2 teaspoons mustard, spicy brown
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green onion, sliced
Directions
- Wash hands with soap and water.
- Cook potatoes in boiling water over high heat until tender, about 10 minutes.
- Drain well and let cool.
- Place potatoes in a medium bowl and set aside.
- In a small bowl, combine dressing, mustard, parsley, and seasonings.
- Pour mixture over potatoes and toss well.
- Carefully stir in bell peppers and green onions.
- Cover and chill until ready to serve.
Notes
Learn more about: Potatoes Herbs Bell Peppers Onions
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.