INGREDIENTS
340 g baby red potatoes
¼ cup mayonnaise
1½ tablespoons red wine vinegar
1 teaspoon Club House Garlic Powder
1 teaspoon Club House Parsley Flakes
½ teaspoon Club House Paprika
Pinch of salt
1 pint cherry tomatoes, halved
2 roasted red peppers, patted dry and cut into 1-in. pieces
½ cup coarsely crushed BBQ kettle chips
¼ cup crispy fried onions
PREPARATION
1. Set a medium saucepan of lightly salted water over medium-high heat. Add potatoes. Boil until fork-tender, 10 to 12 minutes.
2. Meanwhile, in a large bowl, whisk mayonnaise with vinegar, garlic powder, parsley flakes and paprika until combined. Season with salt. Set aside.
3. When potatoes are tender, drain and transfer potatoes to a bowl of very cold water until cool enough to handle, about 5 minutes.
4. Pat potatoes dry with clean kitchen towels. Cut potatoes in half.
5. Add potatoes, tomatoes and peppers to dressing. Stir to combine.
6. Transfer salad to a platter. Just before serving, sprinkle with crushed chips, crispy fried onions, and more parsley flakes, if desired.