Ingredients
Scale
- 3 pound potatoes standard russets work well
- 1 medium bell pepper
- 1 scallion (green onion)
- 1 C olive oil
- 1/2 C red wine vinegar
- 2 tsp. garlic powder
- 2 tsp. kosher salt
- fresh ground black pepper
Instructions
- In a large stock pot, place potatoes and cover with water to 2" over potatoes
- Cook until tender (my tip is when you insert a knife into the center and pick the potato up it will fall freely off the knife)
- The potatoes may not cook evenly depending on size so check the smaller ones and remove as they are tender and place them on a tray until all the potatoes are tender.
- Place tray in refrigerator to cool for about an hour.
- Remove from refrigerator and use a butter knife to remove the skin
- Dice the potatoes in bite-sized pieces and place in mixing bowl
- Dice the green pepper into 1/4" pieces and add to potatoes
- Slice the green onion in 1/8" slices and add.
- Add remaining ingredients and mix thoroughly until well mixed
- Transfer to an air tight container. Place in the refrigerator for at least an hour (up to 6 days).
- Serve and Enjoy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Vinaigrette succulent potato salad
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 434
- Sugar: 2.3 g
- Sodium: 427.9 mg
- Fat: 28.3 g
- Carbohydrates: 43.3 g
- Protein: 5.3 g
- Cholesterol: 0 mg