Friday, September 22, 2017

Roasted Purple Potato and Pepper Salad with Dill Pickle Dressing

It's tailgate season and that means lots of grilled meats and veggies with tons of side dishes and snacks are being served. This potato salad is just begging to be paired with a burger. I've always loved anything pickled, so this dressing is my absolute fave. And this is a dish that gets better the longer it sits in the fridge, so feel free to make it a couple days before your event to let those flavors marry.


1. Preheat oven to 400. Line a large baking sheet with parchment paper. Place potatoes, peppers and garlic on top; drizzle with olive oil and season with salt and pepper. Toss to combine. Roast for 30 minutes, or until the potatoes are tender.




2. Meanwhile, combine the dressing ingredients in a large mixing bowl.


3. Allow the roasted veggies to cool slightly, then add them to the mixing bowl with the dressing and toss gently with a wooden spoon until everything is well coated. Transfer the salad to a serving platter and garnish with more chopped pickles and freshly ground black pepper. Serve room temperature or chilled.





Roasted Purple Potato and Pepper Salad with Dill Pickle Dressing
Serves 6

All you need:
3 pounds purple potatoes (I used purple fingerling), quartered
1 red pepper, diced
1 orange pepper, diced
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (plus more for garnish)

Dressing
1/2 cup olive oil mayo
1/2 cup sour cream
4 tablespoons pickle juice
2 baby dill pickles, finely chopped (plus more for garnish)
2 teaspoons hot sauce
1 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper. Place potatoes, peppers and garlic on top; drizzle with olive oil and season with salt and pepper. Toss to combine. Roast for 30 minutes, or until the potatoes are tender.
2. Meanwhile, combine the dressing ingredients in a large mixing bowl.
3. Allow the roasted veggies to cool slightly, then add them to the mixing bowl with the dressing and toss gently with a wooden spoon until everything is well coated.
4. Transfer the salad to a serving platter and garnish with more chopped pickles and freshly ground black pepper. Serve room temperature or chilled.

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