Creamy Potato & Vegetable Salad

Submitted by United Church of God on Tue, 2011-05-10 16:09
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Description

Delicious potato salad is livened up with sweet red peppers and green beans.

Summary

Yield
Servings
Source

Kathy Kiehn, Coos Bay, Oregon

Prep time45 minutes

Ingredients

12 potatoes (medium, boiled, cooled, peeled, and cut into 1/4-inch cubes)
1Packagefrozen cut green beans (9 ounces)
1Canroasted sweet red peppers (7 ounces, drained)
1Canpitted ripe olives (halved)
1Cupmayonnaise
1⁄3Cupmilk
2Tablespoonlemon juice
1 1⁄2Teaspoonsalt
1Teaspoonsugar
1⁄2Teaspoonbasil
1⁄3Teaspooncoarse black pepper

Instructions

Prepare green beans according to package directions. Cut roasted peppers into ½-inch strips. Reserve 2 tablespoons for garnish. In large bowl, mix mayonnaise, milk, lemon juice, salt, sugar, and basil. Add potatoes, beans, olives, and pepper strips. Gently toss to coat. Garnish with reserved pepper strips. Sprinkle with coarsely ground black pepper. Serves 12.

Notes

I generally reduce the mayonnaise to ½ cup.

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