Photo: Anna Pelzer
Roasted Potato Salad with Vinaigrette
12 ingredients
20 min + 25 min
8 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
479
Calories
9g
Protein
15g
Fat
83g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes