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Zesty Potato Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Peak of the Market


List of Ingredients




2 lb baby potatoes, havled
1/2 cup italian dressing (be sure it's CF)
1 cup roasted red peppers(from a jar), rinsed & chopped
1 cup artichoke hearts, rinsed & chopped
1/4 cup pickled hot pepper rings, drained & chopped
1/2 cup fresh parsley leaves, chopped

Recipe



Cook potatoes until fork tender.

Drain well and cool slightly.

Toss potatoes with 2 tablespoons (30 ml) salad dressing.

Place potatoes in grill basket.

Grill over medium-high heat, turning once, for 5 to 6 minutes.

Cool slightly.

Toss with remaining dressing, red peppers, artichoke, hot peppers and parsley.

Let stand 15 minutes.

Serve at room temperature or refrigerate.

Serves 8