1 can condensed cream of broccoli soup
1/2 c. mayonnaise
1/2 c. black olives, sliced & pitted
1/4 c. Kosher white wine vinegar
2 tsp. sugar
1 tsp. freshly grated lemon peel
1/2 tsp. dried thyme leaves
1/4 c. diagonally sliced scallions

Heat the oven to 400 degrees. Place potatoes in a large roasting pan. Add oil, salt and pepper, stirring to coat. Arrange in a single layer. Cover with foil and bake 20 minutes. Remove foil. Stir potatoes and bake uncovered 20 minutes, shaking pan several times to prevent sticking, until potatoes are barely tender when pierced. Stir in pepper strips and bake uncovered another 20 minutes or until tender. Remove pan from oven. Cover with foil to keep warm.

Meanwhile, bring a large saucepan of water to boil. Add broccoli and cook 2-3 minutes until crisp-tender. Drain.

Mix dressing ingredients in same saucepan. Stir over medium heat just until very warm. Pour over potatoes and peppers. Add broccoli and toss gently to mix. Cover and let stand about 10 minutes. Transfer to a large serving bowl, sprinkle with scallions.