Roasted Red Pepper Potato Salad

45 12 servings, 1/2 cup (125 mL) each
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12 servings, 1/2 cup (125 mL) each

A new twist on potato salad.

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What You Need

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Make It

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  • 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 Miracle Whip, 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.
*Made with a blend of oils including olive, canola, and soybean oil.

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.


Prepare using Miracle Whip Calorie-Wise Spread.

How to Roast 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.


  • 12 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 12 servings, 1/2 cup (125 mL) each
Calories 110
% Daily Value
Total fat 4.5g
Saturated fat 1g
Cholesterol 10mg
Sodium 200mg
Carbohydrate 15g
Dietary fibre 2g
Sugars 3g
Protein 4g
Vitamin A 8 %DV
Vitamin C 70 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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