Cook Time
1h 15 min
Yields
4 servings
Perfectly roasted potatoes make a great side salad all year round.
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ingredients
Warm-Roasted Potato Salad
10
small potato
3 ½
lb(s) new potato
2
Tbsp extra virgin olive oil
½
Tbsp salt
½
Tbsp dried rosemary, crumbled
Dressing
4
green onion
6
black olives, pitted
2
Tbsp capers
1
clove garlic, minced
2
Tbsp balsamic vinegar
1
tsp Dijon mustard
¼
tsp salt
¼
tsp pepper
½
cup extra virgin olive oil
2
Tbsp fresh chopped Italian parsley
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directions
Step 1
Preheat oven to 425ºF (220ºC).
Step 2
Toss potatoes with olive oil, salt and rosemary.
Step 3
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.
Step 4
Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bowl.
Step 5
Add garlic; set aside.
Step 6
In liquid measure, whisk vinegar with mustard, salt and pepper.
Step 7
Gradually whisk in oil in thin steady stream until thickened and blended. Whisk in olive mixture.
Step 8
(Make-ahead: Cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine.)
Step 9
Toss potatoes with dressing and sprinkle with parsley. Serve warm.