Hot Broccoli And Baked Potato Salad Recipe

• 4 lbs. sm. red skinned potatoes, scrubbed & cut in quarters
• 1/4 c. extra virgin olive oil
• 2 lg. red bell peppers, cut into 1/2" wide strips
• 3 c. broccoli florets
• 1/2 teaspoon each salt & pepper
• 1 (10 3/4 ounce) can condensed cream of broccoli soup
• 1/2 c. mayonnaise
• 1/4 c. white wine vinegar
• 1 teaspoon freshly grated lemon peel
• 1/2 teaspoon dry thyme leaves
• 1/2 c. sliced pitted black olives
• 2 teaspoon granulated sugar
• 1/4 c. diagonally sliced scallions

Directions