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Potatoes and Roasted Red Peppers Salad

Potatoes and Roasted Red Peppers Salad

Prep10 minutes
Cook20 minutes
Course: Salads & Sides
Variety: Honey Gold®
Cooking Method: Stove Top
Quick & Easy: 30 Minutes or Less


  • 24 oz. Potato Inspirations® potatoes
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 jars (6.5 oz.) marinated artichokes, drained (optional)
  • 1 jar (7 oz.) raosted red peppers, chopped
  • ½ large red onion, chopped
  • Large bunch fresh flat leaf parsley, roughly chopped


  • Boil potatoes and salt in saucepan on medium heat until tender, about 15-20 minutes. Do not cook through or potatoes will fall apart.
  • While potatoes are cooking, mix the oil, garlic, artichoke, red pepper, onion and parsley. Season with salt and pepper, to taste.
  • Drain the potatoes and set aside to cool. When cool, toss potatoes with remaining mixture and transfer to a platter for serving.