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.