Roasted Potato Salad with Vinaigrette

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!

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 397 calories; protein 2.8g; carbohydrates 21.6g; fat 34.3g; sodium 142.6mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .