Warm Potato & Pepper Salad

Ingredients

• 2.5 lbs yukon potatoes, medium dice

• 2 tb olive oil

• 3/4 cup mayo

• 1 tsp garlic powder

• 2 tb fresh lemon juice

• 2 c. mini sweet bell peppers, grilled and charred, chopped

• 1/4 c. parsley, chopped

• salt and pepper to taste

Directions

Roast potatoes at 425 degrees F with olive oil, salt, and pepper until golden brown and tender. Cool slightly. Mix mayo, garlic powder, and lemon juice to form aioli. Fold warm potatoes with aioli and grilled peppers. Finish with parsley and adjust seasoning.