2 pounds russet potatoes, diced
1 medium onion, chopped
1 medium yellow onion, chopped
1/4 cup diced green bell pepper
1 medium carrot, diced
1 medium red bell pepper, diced
1 medium carrot, chopped
1/4 cup diced celery
1 medium onion, chopped
1 medium red bell pepper, diced
2 tablespoons olive oil
1 tablespoon minced garlic
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but not mushy, about 15 minutes. Drain and set aside.
In a large mixing bowl, combine onion, yellow onion, green bell pepper, carrot, red bell pepper, olive oil, garlic and onion. Mix well and shape into large potatoes. Cover and refrigerate.