Roasted Potato Salad with Vinaigrette Tasty Recipes
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Roasted Potato Salad with Vinaigrette |
"I were given this recipe from my mother-in-law, it is terrifi!! Very hearty opportunity to a mayo-primarily based salad. Don't forget to top with Asiago or Parmesan cheese to serve!"
Ingredients :
- 2 pounds cubed crimson potatoes
- 10 tablespoons vegetable oil
- 2 teaspoons paprika
- 1 tablespoon dried dill weed
- 2 tablespoons vegetable oil
- 1 banana pepper, sliced into 1/four inch earrings
- 1 purple bell pepper, thinly sliced
- 2 huge stalks celery, sliced 1/four inch extensive
- 1 small red onion, thinly sliced
- 1/4 cup pink wine vinegar
- 1/2 cup olive oil
- half teaspoon kosher salt
Instructions :
Prep : 20M | Cook : 8M | Ready in : 1H45M |
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- Preheat an oven to 450 degrees F (230 ranges C).
- Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss till the potatoes are calmly covered with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are without problems pierced with a fork, approximately 25 mins.
- While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir within the banana pepper, bell pepper, celery, and onion; cook dinner and stir till the greens have softened, approximately 10 minutes. Toss the pepper aggregate with the roasted potatoes in a bowl. Refrigerate till cold, approximately 1 hour.
- While the potatoes are cooling, whisk collectively the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.
Notes :
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