As I write this post, I’m watching Masterchef, wishing I was as skilled as these guys & gals are! To be able to whip up something exotic and delicious with no recipe to follow is truly a gift. One I wish I had! But for now, I’ll follow recipes thank you very much! 😉
Speaking of recipes, I’ve had this potato salad recipe on the blog for some time now…as a matter of fact I think it was one of my first posts. But it’s so tasty that it deserves another shot at the spotlight, and it certainly deserved a better picture. (This whole food photography thing is so so frustrating…)
The roasted potatoes and roasted red peppers, with the dill and dill pickles make this an incredibly flavourful potato salad – a nice change from the usual! Perfect as a BBQ side dish!
Now the reason this salad looks reddish in colour, is all the paprika that’s in the recipe. Yum.
- 2 lbs potatoes (about 6 medium sized, see tips for a yummy variation)
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- fresh ground pepper
- 2 roasted red peppers
- 2 green onions sliced
- 6 dill pickles (sliced)
- 1–2 tbsp fresh dill
- 4 slices bacon (cooked and chopped)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Preheat your oven to 400 degrees.
- Combine potatoes with olive oil and spices.
- Cut up red pepper into bite size pieces. Toss lightly in a little splash of olive oil.
- Place potatoes and peppers on a lightly greased cookie sheet, and roast for 25-35 minutes, until the potatoes are cooked through, and golden brown. Note: The red peppers cook fast and could burn. Just check periodically to see how they are doing, and if they need to be removed before the potatoes.
- While the veggies are in the oven, combine the mayonnaise and sour cream.
- When the veggies are done, toss everything together: the warm potatoes and peppers, cooked bacon, onion, dill, and dill pickles.
- Mix in the dressing a spoonful at a time, all depending on how much dressing you like on your potato salad. You don’t have to add all the dressing if you don’t want.
- Serve warm or cold. It’s great the next day too!
Recipe adapted from Chatelaine
- This salad is fantastic with sweet potato substituted in for some of the potatoes. Just note that the sweet potato cooks faster than regular potatoes, and will get mushy. Just check periodically to see how they are doing, and if they need to be removed before the potatoes.
I really hope you try it! Have a delicious day!