Roasted Potato Salad With Capers and Balsamic Vinegar |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from my 365 Ways to Cook Vegetarian cookbook. Use good ingredients for this simple salad. Ingredients:
2 lbs russet potatoes, peeled and cut into 1 dice |
1/4 cup olive oil |
3 garlic cloves, minced |
3 tablespoons balsamic vinegar |
1/4 medium sweet onion, chopped |
1 tablespoon capers, drained |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
2. Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
3. Set aside to cool.
4. Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.
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