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very easy
Prep Time
10 mins
Total Time
30 mins


2 lbs
Red Petites Potatoes, halved crosswise
907 g
1/2 cup
Italian dressing, divided
125 mL
1 cup
jarred roasted red peppers, rinsed and chopped
250 mL
1 cup
canned artichoke hearts, rinsed and chopped
250 mL
1/4 cup
pickled hot pepper rings, drained and finely chopped
60 mL
1/2 cup
chopped fresh parsley leaves
125 mL


Step 1

Place potatoes and 1/4 cup (60 mL) water in a large, microwaveable bowl. Cover and microwave on HIGH for 6 min. or until just fork tender (stir halfway through cooking). Drain well and cool slightly.

Step 2

Preheat barbecue to medium-high. Line grill with a sheet of heavy-duty foil that has been perforated several times with a skewer or use a grill basket. Toss potatoes with 2 tbsp (30 mL) dressing.

Step 3

Grill potatoes, turning once, until well marked, 4 to 6 min. Cool slightly. Toss potatoes with remaining dressing, red peppers, artichoke hearts, pickled hot peppers and parsley. Let stand 15 min. to develop flavours. Salad can be reserved, tightly covered, in refrigerator up to 2 days.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
6 g
Saturated Fat:
1 g
22 g
4 g
3 g
530 mg
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