Roasted Potato Salad
- Toss potatoes with California Extra Virgin Olive Oil, salt, pepper and paprika. Place on shallow-rimmed baking sheet lined with parchment paper.
- Roast at 375 degrees F for 30-35 minutes until golden brown.
- In large bowl, combine roasted potatoes, garlic, onions, red and yellow peppers, celery, bacon, green onion tops. Season with salt and pepper.
- Pour Vinaigrette over potatoes, and toss to coat well.
- Serve warm, at room temperature or cold.