Roasted Potato Salad with Vinaigrette

2 pounds cubed red potatoes

10 tablespoons vegetable oil

2 teaspoons paprika

1 tablespoon dried dill weed

2 tablespoons vegetable oil

1 banana pepper, sliced into 1/4 inch rings

1 red bell pepper, thinly sliced

2 large stalks celery, sliced 1/4 inch wide

1 small red onion, thinly sliced

¼ cup red wine vinegar

½ cup olive oil

½ teaspoon kosher salt

Preheat an oven to 450 degrees F (230 degrees C).

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. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

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.

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.