Roasted Potato Salad with Vinaigrette Recipe

Preheat an oven to 450 degrees F (230 degrees C).

Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork about 25 minutes.

While the potatoes are roasting heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper bell pepper celery and onion; cook and stir until the vegetables have softened about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold about 1 hour.

While the potatoes are cooling whisk together the red wine vinegar olive oil and kosher salt. Toss the potatoes with the salad dressing just before serving.