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.