Warm Roasted Potato Salad

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Warm Roasted Potato Salad

 

3 1/2 lb. new potatoes or 10 small potatoes

2 tbsp extra virgin olive oil

1/2 tbsp salt

1/2 tbsp dried rosemary, crumbled

 

Dressing

4 green onions

6 black olives, pitted

drained oil-packed sun-dried tomato

2 tbsp capers

1 clove garlic, minced

2 tbsp balsamic vinegar (or lemon juice)

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp pepper

1/2 cup extra virgin olive oil

2 tbsp fresh chopped Italian parsley

 

Preheat oven to 425ºF (220ºC).

 

Toss potatoes with olive oil, salt and rosemary.

 

Spread in single layer on large parchment paper-lined

baking sheet; roast in oven for about 1 hour and 15

minutes or until tender and golden.

 

 

Dressing

 

Meanwhile, finely chop onions, olives, tomatoes and

capers; place in small bowl.

 

 

Add garlic; set aside.

 

 

In liquid measure, whisk vinegar with mustard, salt

and pepper.

 

 

Gradually whisk in oil in thin steady stream until

thickened and blended. Whisk in olive mixture.

 

(Make-ahead: Cover and refrigerate for up to 4 hours;

bring to room temperature. Whisk to recombine.)

 

Toss potatoes with dressing and sprinkle with parsley.

Serve warm.