"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!" — Michaels
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cubed red potatoes
dried dill weed
banana pepper, sliced into 1/4 inch rings
red bell pepper, thinly sliced
2 large stalks
celery, sliced 1/4 inch wide
red onion, thinly sliced
red wine vinegar
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 :-)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Potato Salad with Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 309
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