Roasted Smoked Paprika Potato Salad

No pictures. No real “recipe.”  Just ingredients thrown together that were AMAZING.

  • White potatoes
  • 1 red onion, finely diced
  • 1 green pepper, finely diced
  • Mayo (full fat, approx 1 c.)
  • 1 Tbsp-ish smoked paprika
  • 1-2 Tbsp dried dill weed
  • 4 garlic cloves
  • salt & pepper
  • olive oil (stream in for consistency)

Diced potatoes (leave skin on). Toss in olive oil, a palm full of dill weed, minced garlic, salt & pepper. Roast at 425 until brown all the way around (turning half way through). I think it took me about 40 min but it really depends on the size/dice you use. Let cool.

In the meantime, cook the pepper & onion in a fry pan for a few minutes to take the bite off. Let cool.

Mix the mayo with the herbs, pepper & onion. Add in enough olive oil to thin the mixture out a bit. I added a lot… probably at least 1/2 c. I kept the mayo refrigerated until it was time to serve (and I kept the potatoes on the counter).  Toss with cooled/room temperature potatoes. These were good refrigerated the next day too… but I think they were better at room temp. You could taste the flavors more.

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