Roasted Potato Salad with Vinaigrette Best Family Recipes

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Roasted Potato Salad with Vinaigrette

"I got this recipe from my mother-in-regulation, it is terrifi!! Very hearty opportunity to a mayo-based totally salad. Don't overlook to pinnacle with Asiago or Parmesan cheese to serve!"

Ingredients :

2 pounds cubed pink 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 jewelry
1 pink bell pepper, thinly sliced
2 large stalks celery, sliced 1/four inch wide
1 small purple onion, thinly sliced
1/four cup crimson wine vinegar
half cup olive oil
half teaspoon kosher salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H45M

Preheat an oven to 450 stages F (230 levels C).
Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss till the potatoes are lightly covered with the spices and spread onto a baking sheet. Bake in the preheated oven till the potatoes are without difficulty pierced with a fork, about 25 mins.
While the potatoes are roasting, warmth the two tablespoons of vegetable oil in a big skillet over medium warmth. Stir inside the banana pepper, bell pepper, celery, and onion; cook dinner and stir till the vegetables have softened, about 10 mins. Toss the pepper combination with the roasted potatoes in a bowl. Refrigerate until cold, approximately 1 hour.
While the potatoes are cooling, whisk collectively the pink wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.

Notes :

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