Roasted Potato Salad with Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from my mother-in-law, it's fabulous!! Very hearty alternative to a mayo-based salad. Don't forget to top with Asiago or Parmesan cheese to serve! Ingredients:
2 pounds cubed red potatoes |
10 tablespoons vegetable oil |
2 teaspoons paprika |
1 tablespoon dried dill weed |
2 tablespoons vegetable oil |
1 banana pepper, sliced into 1/4 inch rings |
1 red bell pepper, thinly sliced |
2 large stalks celery, sliced 1/4 inch wide |
1 small red onion, thinly sliced |
1/4 cup red wine vinegar |
1/2 cup olive oil |
1/2 teaspoon kosher salt |
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
3. While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.
4. While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.
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