Ingredients
3
lb small red potatoes (about 24)
3/4
cup mayonnaise or salad dressing
1/4
cup zesty Italian dressing
1/2
teaspoon salt
1/4
teaspoon pepper
8
medium green onions, sliced (1/2 cup)
1
clove garlic, finely chopped
1
jar (7 oz) roasted red bell peppers, drained, chopped
Preparation
Place potatoes in 4-quart saucepan or Dutch oven. Add enough cold water to cover 1 inch over potatoes. Heat to boiling. Reduce heat to medium; simmer uncovered 15 to 20 minutes or until potatoes are fork-tender. Drain potatoes; rinse with cold water. Place in single layer in 15x10x1-inch pan; refrigerate until cooled, about 30 minutes. Cut cooled potatoes into eighths (bite-size wedges).
In large serving bowl, mix remaining ingredients. Gently fold in potatoes. Serve immediately, or cover and refrigerate until serving time.
