Monday, November 11

Warm Potato and Pepper Salad

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Warm Potato and Pepper Salad Recipe

By Tammy Algood Published: July 1, 2015

  • Yield: 6 Servings



  1. Bring a medium stockpot of salted water to a boil over high heat. Reduce the heat to medium-high and add the potatoes. Boil uncovered for 15 minutes. Drain and set aside to cool for 10 minutes.
  2. Meanwhile, place the vegetable oil in a large skillet over medium-high heat. When hot, add the bell peppers, onions and red pepper. Cook 4 to 5 minutes or until the peppers begin to slightly brown and soften. Remove from the heat.
  3. Add the potatoes to the skillet and gently toss. Drizzle with the dressing and olive oil and sprinkle with garlic salt and pepper. Toss gently and serve warm.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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