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Wednesday, April 11, 2007

Red Potato Salad

serves 6
1 1/2 pounds quartered red potatoes
1/2 cup Italian dressing, light
1/2 Tablespoon mustard, spicy brown
1 Tablespoon chopped, fresh parsley
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
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.


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