Oven Roasted Potato Salad

• 1/2 whole Red Onion, Chopped
• 4 cups Red Potatoes, Chopped
• 1 whole Red Bell Pepper, chopped
• 2 Tablespoons Olive Oil
• 1 teaspoon Sea Salt
• 6 ounces, fluid Artichoke Hearts, Chopped
• 1/2 cups Sour Cream
• 1/4 cups Blue Cheese Dressing
• 1/2 teaspoons Smoked Paprika
• 1 teaspoon Deli Mustard
• 1/4 cups Chopped Green Onions
• Salt And Pepper, to taste

1. Preheat oven to 425u0b0F.
2. On a baking sheet, place the red onions, potatoes and bell pepper. Drizzle with olive oil and sprinkle with sea salt, tossing to coat. Roast at 425u0b0F for 25-35 minutes or until the potatoes are fork tender, tossing every 10-15 minutes while roasting. Allow to cool.
3. In a bowl, add the remaining ingredients, along with the roasted vegetables and toss to coat. You can serve this either warm or cold, depending on your preference.

red onion, red potatoes, red bell pepper, olive oil, salt, hearts, sour cream, ubc, paprika, deli, ubc, salt

Taken from tastykitchen.com/recipes/salads/oven-roasted-potato-salad-2/ (may not work)