Roast Red Pepper and Onion Potato Salad
This is a delicious take on potato salad, with roasted potatoes.
Start by slicing your potatoes into medallions (as if you were going to make a gratin), and cut your onions, shallots, and red pepper into strips. Toss the chopped ingredients in olive oil, along with minced garlic, and season with salt and cracked pepper.
Bake at 350 degrees for 30-40 minutes, stirring once halfway through baking, or until the potatoes are golden.
When the potatoes are done, let cool for 5-10 minutes, and then toss everything with plain yogurt, 2-3 tablespoons of Dijon mustard, lemon juice, and a few tablespoons of white or red wine vinegar.
Season with salt and pepper, garnish with chopped parsley, and it’s ready to serve (warm or lukewarm).
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