Roasted Warm Potato salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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But really, don't this of this as a salad...this recipe is a fabulous side dish! I like to eat it immediately, but it would be delicious at room temperature or cold. I didn't have new potatoes on hand so I used peeled regular potatoes cut into chunks and it came out great. From the cookbook potatoes by Annie Nichols. Ingredients:
2 lbs tiny new potatoes, unpeeled and scrubbed |
1/2 cup extra virgin olive oil |
1 small red onion, finely chopped |
8 black olives, pitted and finely chopped |
1 1/2 tablespoons capers, rinsed and drained |
6 sun-dried tomatoes packed in oil, drained and chopped |
5 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon balsamic vinegar |
sea salt or kosher salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 400°F.
2. Put potatoes in a roasting pan, add 2 tablespoons of the olive oil, sprinkle with sea salt and toss well to coat.
3. Bake 25-30 minutes or until tender, turning the potatoes from time to time.
4. Meanwhile, put all of the remaining ingredients in a large bowl, mix well, and season with salt and pepper (you can do this step ahead of time).
5. Remove potatoes from the oven, smash each potato slightly with a fork, and cut in half.
6. Toss the warm potatoes in the bowl of dressing and mix well.
7. Serve either warm or cold.
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