Roasted Potato Salad with Vinaigrette

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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 397 Calories

Ingredients

• ½ teaspoon kosher salt
• ½ cup olive oil
• 2 tablespoons vegetable oil
• 2 teaspoons paprika
• 1 tablespoon dried dill weed
• ¼ cup red wine vinegar
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 pounds cubed red potatoes
• 10 tablespoons vegetable oil
• 1 banana pepper, sliced into 1/4 inch rings
• 2 large stalks celery, sliced 1/4 inch wide

Recipe Instructions

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.