Roasted Potato Salad With Vinaigrette
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
910 g
Red Potatoes (cubed)2 tbsps
Vegetable Oil2 tsps
Paprika1 small
Red Onion (thinly sliced)1 cup
Red Wine Vinegar1 cup
Olive Oil1 tsp
Kosher SaltDirections:
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
3
Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet
4
Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes
5
While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat
6
Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes
7
Toss the pepper mixture with the roasted potatoes in a bowl
8
Refrigerate until cold, about 1 hour
9
While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt
10
Toss the potatoes with the salad dressing just before serving