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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

396.5 calories; 2.8 g protein; 21.6 g carbohydrates; 0 mg cholesterol; 142.6 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2009
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 were like flavour sponges for the dressing lol. I think serving it warm reminded me slightly of German potato salad. I would make again with possibly trying different veggies or accents in the dressing. Great base ty for posting. Also for people new to posting reviews details are appreciated and very helpful to the rest of us who feed(pun intended) our foodie addictions here daily:-) Read More
(28)

Most helpful critical review

Rating: 3 stars
12/29/2010
turned out ok. Liked spices before vinegar. Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/11/2009
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 were like flavour sponges for the dressing lol. I think serving it warm reminded me slightly of German potato salad. I would make again with possibly trying different veggies or accents in the dressing. Great base ty for posting. Also for people new to posting reviews details are appreciated and very helpful to the rest of us who feed(pun intended) our foodie addictions here daily:-) Read More
(28)
Rating: 4 stars
12/09/2011
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. I like the crunch of raw veggies against the soft potatoes so I left the peppers and onions raw. I like this served warm or at room temp best. Read More
(7)
Rating: 3 stars
12/29/2010
turned out ok. Liked spices before vinegar. Read More
(4)
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Rating: 5 stars
06/27/2012
Delicious and if you have a plain taste loving family who just wanted some good roasted potatoes use the first 4 ingredients and the first 2 steps in the directions and VOILA perfect roasted potatoes. Huge hit with the family guests and I both ways. Read More
(1)