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Recipe: Roasted Potato Salad with Vinaigrette

I got this recipe from my mother-in-law, its fabulous Very hearty alternative to a mayo-based salad. Dont forget to top with Asiago or Parmesan cheese to serve

Roasted Potato Salad With Vinaigrette Ingredients

  • 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

  • cup red wine vinegar

  • cup olive oil

  • teaspoon kosher salt

How to Make Roasted Potato Salad With Vinaigrette

  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.

Roasted Potato Salad With Vinaigrette Nutritions

  • Calories: 396.5 calories

  • Carbohydrate: 21.6 g

  • Cholesterol:

  • Fat: 34.3 g

  • Fiber: 3.1 g

  • Protein: 2.8 g

  • SaturatedFat: 5.1 g

  • ServingSize:

  • Sodium: 142.6 mg

  • Sugar: 2.5 g

  • TransFat:

  • UnsaturatedFat:

Roasted Potato Salad With Vinaigrette Reviews

  • Nice flavour, I used fresh dill since I had a HUGE bunch of it in the fridge :-) I didnt 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 :-)

  • I absolutely love potato salad made with vinaigrette, and the roasted potatoes are a nice twist. I dont 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.

  • 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 potatoes. Huge hit with the family, guests and I both ways.

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