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Roasted Potato Salad with Vinaigrette Recipe

Recipe by: Michaels

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In1 h 45 m
  • 1Preheat an oven to 450 degrees F (230 degrees C).
  • 2Toss 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.
  • 3While 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.
  • 4While 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.
Ingredients
  • 8 servings
  • 397 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    397
    20%
  • Fat:
    34.3
    53%
  • Carbs:
    21.6
    7%
  • Protein:
    2.8
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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