Ingredients1 h 45 m servings 397 cals
- 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.
Per Serving: 397 calories; 34.3 g fat; 21.6 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 143 mg sodium. Full nutrition
ReviewsRead all reviews 4
Nice flavour, I used fresh dill since I had a HUGE bunch of it in the fridge :-) I didn't serve it totally chilled though, it was still a bit warm when I added the dressing. Wow, those potatoes ...
I absolutely love potato salad made with vinaigrette, and the roasted potatoes are a nice twist. I don't like celery, so I omitted that. I also added freshly ground black pepper to the salad. ...