directions
-
1
Cut bell pepper into medium dice and set aside
-
2
Cut potatoes in half or quarters
-
3
Mince shallot and chop dill for potatoes and dressing
-
4
Place potatoes in a large bowl. Toss with olive oil, shallot, lemon juice and dill
-
5
Arrange on a baking sheet in a single layer and roast at 425 degrees for 25 to 35 minutes or until tender. In a small bowl whisk together all the dressing ingredients
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6
Toss with warm potatoes and red pepper
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7
Serve warm or cover and chill up to 24 hours.
ROASTED RED POTATO SALAD WITH DILL DRESSING
ingredients
- 1 red bell pepper, diced
- 1-1/2 pounds whole tiny new potatoes,
- halved or quartered
- 1 shallot
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Dill Dressing:
- 1/4 cup chopped fresh dill
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest