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Salads & sides

Roasted Red Pepper Potato Salad

Roasted Red Pepper Potato Salad recipe
photo by:kraft
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.
time
prep:
30 min
total:
45 min
servings
total:
12 servings

What You Need

2
lb.  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
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

PLACE potatoes in large bowl. Add water; cover with waxed paper. Microwave on HIGH 15 min. or just until potatoes are tender, stirring after 7 min. 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.

Kraft Kitchens Tips

Food Facts
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.
Substitute
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
How to Roast Bell Peppers
Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled.
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