Roasted Potato & Capsicum Salad

Cook Time 1 hour

Servings 4

Ingredients

1 tbsp extra virgin olive oil

1.2kg kipfler potatoes, scrubbed clean

1 tbsp smoked paprika

2 whole roasted jarred capsicum, sliced

1 handful of parsley leaves

2 tbsp creme fraiche

1 tbsp Sherry vinegar

½ tsp salt

Method

Preheat the oven to 180C.

Coat potatoes in oil and sprinkle over paprika. Toss together and roast in the oven for 35-45 minutes.

In a bowl combine the sherry vinegar and crème fraiche with salt.

Place cooked potatoes into a bowl and along with the capsicum and parsley. Drizzle dressing over and toss together.