Roasted Potato Salad with Vinaigrette

Ingredients

• 1  pepperoncini peppers sliced into 1/4 inch rings
• 2 large stalks celery sliced
• 1 tablespoon dill weed dried
• 0.5 teaspoon kosher salt 
• 0.5 cup olive oil 
• 2 teaspoons paprika 
• 1  bell pepper red thinly sliced
• 1 small onion red thinly sliced
• 2 pounds potatoes red cubed
• 0.3 cup red wine vinegar 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet.
3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
4. While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.
5. While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.