Smoky Roasted Potato Salad (Traditional Balsamic & Smoked Olive Oil)

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A bit of smoke makes a potato salad perfect for a summer BBQ!

Smoky Roasted Potato Salad

What you will need:

  • Mixed color baby potatoes (we love the color combo!)

  • Red, yellow, and orange bell peppers (again, all colors not required, but nice!)

  • Celery hearts

  • Green onions

  • Pimentos

  • Capers

  • Tangy brown mustard

  • Fresh garlic

  • extra virgin olive oil

  • smoked olive oil

  • traditional balsamic vinegar

Steps:

Roast the potatoes: Wash and cut the potatoes into bite size cubes. Toss with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Place in 425 degree oven to roast. Once potatoes are tender (check with a fork), remove them from the oven and place them on a paper towel to drain and cool.

Prep veggies: Chop red, yellow, and orange bell peppers to bite size pieces and set aside. For the added crunch, chop celery and green onions. Mix together.

Prep fresh garlic: Use 4-5 large cloves. Peel, mince, and set aside.

Smoked dressing: Use 1/4 cup Extra Virgin Olive Oil, 1/4 cup Traditional Balsamic, and 2 tablespoons of Smoked Olive Oil. The amount of dressing you need depends on the size of your salad so scale it as you need to. Whisk until fully mixed. Add 1-2 tablespoons of tangy, brown mustard along with salt, pepper, and freshly minced garlic. Whisk again.

When the potatoes are fully cooled, place them in a large mixing bowl. Add your chopped veggies, a tablespoon or two of capers, pimentos, and your smoky dressing. Toss the ingredients and then salt to taste.