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1
Wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work.
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2
Place all potato pieces in a large bowl.
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3
Coat with oil and spices.
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4
Spread coated potatoes on a cookie sheet and roast until lightly browned.
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5
(this usually takes 4 or 5 cookie sheets to make this large a batch) Remove roasted potatoes to colander to drain excess oil.
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6
While potatoes are roasting, prepare the remaining ingredients.
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7
Drain rep pepper fillets, and slice lengthwise into quarters.
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8
Cut quartered fillets on the diagonal into quarters again.
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9
Set aside.
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10
Cut red onion into thick slices and chop very coarsely.
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11
Onion pieces should be 1/2-3/4 inch to add color as much as flavor.
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12
Drain black olives well.
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13
Place drained potatoes into a large bowl.
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14
Add the diced and drained vegetables.
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15
Starting with one cup of Peppercorn Ranch dressing (you can substitute your favorite flavor of Ranch dressing), mix the dressing into the potato/vegetable mixture until well coated.
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16
Depending on how much dressing you like, you may add as much or as little as needed.
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17
Mix well, chill 2 hours, and serve.
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18
Tip: To make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.
