Ingredients

2lbYukon potatoes,scrubbed clean, cut into 2-inch chunks

1bell pepper,cut into 1-inch chunks

4tbspextra-virgin olive oil,divided

¾tspkosher salt,divided

¾tspfreshly ground black pepper,divided

1½tbspapple cider vinegar

2tspcoarse ground Dijon mustard

green onions,or parsley, to garnish, optional

Preparation

Preheat the oven to 400 degrees F.

Combine the potatoes, bell peppers, 2 tablespoons oil, ½ teaspoon of salt, and ½ teaspoon of black pepper in a pan, then stir to coat.

Bake for 30 minutes or until browned.

Add the remaining 2 tablespoons oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, apple cider vinegar, and Dijon mustard in a small bowl. Stir well with a whisk.

When the potatoes come out of the oven, pour over the dressing, then stir to combine.

Add green onions or parsley to garnish, then serve, and enjoy!