Roasted Red Pepper Potato Salad
- Yield: 6 - 8 servings 1x
Ingredients
Scale
- 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
Instructions
- 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!