Cooking with Cathy: The Souped-Up Potato Salad
Chef Cathy shares her secret to making a summertime favorite even more delicious!
1 lb. prepared potato salad
1-4.25 oz. chopped black pepper
1 cup roasted bell pepper, diced
1 cup green pepper, diced
In a large bowl, add all ingredients and stir. Serve chilled
Video will be available shortly