Roasted Pepper and Dill Potato Salad

Potato Salad is a go-to for any summer cookout... it is even better when you add Roasted Peppers and fresh Dill!  This is an amazing twist to your favorite classic potato salad.  Not to mention, it is extremely easy to make!  The combination of fresh Dill and Roasted Potatoes makes an amazing flavor.  What's even better is that this potato salad can be easily made Whole30 compliant, and is dairy and gluten-free!!

How to make:

First, you start by cubing the potatoes into about ¾ to 1 inch cubes.  Then, add ½ teaspoon Sea Salt and Cubed Potatoes to a pot filling with water till all potatoes are covered.  Bring water to a low boil and reduce the heat, allowing the potatoes to cook.  While the potatoes are cooking dice you some yellow, orange and red bell peppers.  Add them to a sauté pan with olive oil and cook them on low for about 10 mins.  Don't forget to stir them around.  Once the potatoes are done drain out the excess water.  In a large bowl add the potatoes, roasted peppers and remaining ingredients.   Mix everything together evenly and cover.  Stick the potato salad in the fridge and allow for all those amazing flavors to combine.  Before serving make sure to stir it up again.

This Potato Salad is the perfect way to change up the same old potato salad you always make.  You can easily switch out the Potatoes for White Sweet Potatoes if you choose.  If you don't have fresh dill don't worry, it works just as well with dried dill.  No matter how you make it I guarantee you will ENJOY it!

Looking for other great summer salads try my Dill Pasta Salad, Old Bay Potato Salad, Roasted Pepper and Dill Potato Salad, Deviled Egg Salad and the Quinoa with Cucumber Tomato and Feta Salad with an amazing Italian Dressing!

Recipe

Roasted Pepper and Dill Potato Salad

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Roasted Peppers and dill add a great twist to the classic Potato Salad, not to mention Whole30!

• Total Time: 35 minutes
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 pounds potato, diced
• ½ teaspoon Sea Salt
• 6-8 cups Water
• 1 cup Red, Yellow and Orange Peppers Diced
• 2 tablespoon Olive Oil
• ½ cup Mayonaise **
• ½ cup finely diced Celery
• 1 tablespoon Fresh Dill (or 2 teaspoon Dried Dill)
• 2 teaspoon Red Wine Vinegar
• ¼ teaspoon Sea Salt
• ¼ teaspoon Black Pepper
• ¼ teaspoon Onion Powder
• ¼ teaspoon Garlic Powder
• ⅛ teaspoon Paprika

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Instructions

1. Add Water to Pot and bring to Boil
2. Add ½ teaspoon Sea Salt and Cubed Potatoes, reduce heat to low boil cooking for about 15 minutes until Potatoes are soft when you stick them with a Fork
3. Heat Oil in Sauté Pan over medium-low heat, add diced peppers, cook for 10 minutes, stirring every 2 minutes, allow to cool
4. In a large mixing bowl, add cooked potatoes, roasted peppers and remaining ingredients
5. Stir so that everything is well mixed
6. Refrigerate for 2-3 hours before serving allowing to chill and let the ingredients mix
7. ENJOY!

Notes

**make sure Whole30 complaint

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: side dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free