As we’re in that transition time between seasons, I thought this recipe was the perfect one to share today. It’s October, but some days are still in the 80s, even 90s here! Although yesterday was chilly and pouring rain and in the 50s so who knows what season it is. Enter this roasted potato salad recipe that I found on Pinterest.
Potato salad is seen as a summer side with thoughts of barbecues and picnics, but roasting food is very much fall and winter geared. Put them together and you get this roasted potato salad! I followed the recipe (linked above) but used 1/2 the green bell pepper instead of a whole one since my pepper was gigantic. I used 2 corn cobs instead of 1 because I love corn. The recipe also calls for the husk to remain on the corn while roasting and I removed the outer layer just because it’s so thick. I also used regular chili powder because I didn’t have ancho chili powder.
For this recipe you will need:
- red potatoes
- bell pepper (red, green, orange or yellow, or whatever you want!)
- chili pepper powder (recipe calls for ancho but I used regular)
- salt (recipe calls for 1 tablespoon and I would cut down on that because it was a tad salty for me when I first made it)
- fresh dill
- olive oil
This recipe is super easy. You have to chop/prep all the vegetables and then toss the potatoes, peppers, dill, olive oil, and all the spices together and transfer to a roasting pan with the corn on the cob.
Roast at 400 for 30 minutes and then remove the corn since that will cook a lot faster than the potatoes. Then put the rest of the pan back in the oven for another 30 minutes or until the potatoes are done. Slice the corn off the cob and you’re good to go!
This roasted potato salad is perfect for this time of year or anytime really!