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Oven Roasted Potato Salad
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Description
Roasting the veggies instead of boiling makes a huge difference. So much flavor with so little effort.
Ingredients
- ½ whole Red Onion, Chopped
- 4 cups Red Potatoes, Chopped
- 1 whole Red Bell Pepper, chopped
- 2 Tablespoons Olive Oil
- 1 teaspoon Sea Salt
- 6 ounces, fluid Artichoke Hearts, Chopped
- ½ cups Sour Cream
- ¼ cups Blue Cheese Dressing
- ½ teaspoons Smoked Paprika
- 1 teaspoon Deli Mustard
- ¼ cups Chopped Green Onions
- Salt And Pepper, to taste
Preparation
Preheat oven to 425ºF.
On a baking sheet, place the red onions, potatoes and bell pepper. Drizzle with olive oil and sprinkle with sea salt, tossing to coat. Roast at 425ºF for 25-35 minutes or until the potatoes are fork tender, tossing every 10-15 minutes while roasting. Allow to cool.
In a bowl, add the remaining ingredients, along with the roasted vegetables and toss to coat. You can serve this either warm or cold, depending on your preference.
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