Recipe by Kate Jackson Fierke
"Adapted a recipe that I watched my uncle make. Delicious served either warm or at room temperature. Perfect for those people who don't like mayo."
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olive oil, or as needed
red potatoes, or to taste
baby eggplants, cut into 1-inch pieces
canned roasted red bell pepper slices, drained and chopped
green bell peppers, cut into 1-inch pieces
red onion, cut into large chunks
cloves garlic, quartered
olive oil, or to taste
coarsely ground black pepper
This was nice! Could use a little more flavor. I would roast the peppers longer as well. I added more garlic powder and parmesan cheese at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Italian Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 214
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