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Roasted Potato Salad with Vinaigrette

Rated as 4.2 out of 5 Stars
0

"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

1 h 45 m servings 397
Original recipe yields 8 servings

Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  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.
  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.
  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.

Nutrition Facts


Per Serving: 397 calories; 34.3 21.6 2.8 0 143 Full nutrition

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Reviews

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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. ...

turned out ok. Liked spices before vinegar.

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 po...