Summer … potato salad … YUMMM!!! I love potato salad, but sometimes I just want to be lazy and not peel those potatoes. My solution — start with thin skinned red potatoes, just cut and roast them, and behold, roasted potato salad. The beauty of this recipe is two-fold: less prep time and the fact that potatoes that have been cooked and cooled have a lower glycemic index than hot potatoes! Who knew??
Be sure to toss the hot potatoes with the other vegetables, then the dressing. Cool before serving. This dish is best served at room temperature.
Insalata di Patate Arroste (Roasted Potato Salad)
- 1 pound small red potatoes scrubbed, dried, cut into 1/2 - 1 inch pieces
- 1 tablespoon olive oil
- salt and pepper
- 1/4 red pepper
- 1/4 yellow pepper
- 1/4 green pepper
- 1 stalk celery very thinly sliced
- 1/4 red onion medium diced
- 2 tablespoons snipped parsley
- 1-2 tablespoons snipped fresh dill optional
Drizzle potatoes with olive oil, salt and pepper to taste. Spread potatoes and peppers on baking sheet lined with parchment. Roast at 500°F until potatoes are browned on all edges, and skins on peppers are blistered, about 15-20 minutes. Remove from oven, cool.
Peel skins off peppers, dice. Toss with potatoes, celery, onion. Add dressing, parsley and dill, toss again.
1 to 2 teaspoons sugar
1/4 - 1/2 teaspoon salt
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
Whisk first five ingredients together, slowly add olive oil.