Roasted Potato Salad with Vinaigrette Recipe - Allrecipes.com
Roasted Potato Salad with Vinaigrette Recipe
  • READY IN hrs

Roasted Potato Salad with Vinaigrette

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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Reviews More Reviews

May 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 :-)

 
Dec 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.

 

5 Ratings

Dec 29, 2010

turned out ok. Liked spices before vinegar.

 
Jun 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.

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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