Description
A tangy, hearty side dish with red potatoes tossed in a warm vinegar-mustard dressing. This halal-friendly version uses crispy smoky vegetables instead of bacon, delivering bold flavor and satisfying crunch with herbs like parsley and dill.
Ingredients
2 lbs red potatoes, peeled and quartered
1 medium red onion, finely chopped
1 red bell pepper, sliced
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp coarse Dijon mustard
1 tsp smoked paprika
1/2 cup vegetable broth
1 clove garlic, minced
Salt to taste
Fresh parsley and dill, chopped
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 7-10 minutes.
While potatoes cook, heat olive oil in a skillet. Sauté onions and red bell pepper until golden-brown and crispy; season with salt halfway through.
In a bowl, whisk vinegar, mustard, smoked paprika, garlic, and vegetable broth until emulsified.
Drain hot potatoes and add to the dressing. Gently toss to coat, then stir in sautéed vegetables.
Garnish with chopped parsley and dill before serving warm or at room temperature.
Notes
For extra smokiness, use smoked paprika or add a pinch of cumin.
Store in an airtight container in the refrigerator for up to 3 days.
This recipe is flexible with any crisp sautéed veggie, like carrots or zucchini.