Roasted Potato Salad with Vinaigrette

Name: Roasted Potato Salad with Vinaigrette
Cook time: 25 min
Yield: 8 servings
Cuisine: United Kingdom
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; ¼ cup red wine vinegar; ½ cup olive oil; ½ teaspoon kosher salt

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!

INGRIDIENT

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

¼ cup red wine vinegar

½ cup olive oil

½ teaspoon kosher salt

DIRECTION

Step: 1

Preheat an oven to 450 degrees F (230 degrees C).

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 397 calories; protein 2.8g; carbohydrates 21.6g; fat 34.3g; sodium 142.6mg.

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