Roasted Potato Salad with Vinaigrette recipe
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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
Nutrition Info
- 396.5 caloriescarbohydrate: 21.6 gcholesterol: : -fat: 34.3 gfiber: 3.1 gprotein: 2.8 gsaturatedFat: 5.1 gservingSize: -sodium: 142.6 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Potato Salad with Vinaigrette
Directions
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Preheat an oven to 450 degrees F (230 degrees C).
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.
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.
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.