Warm Roasted Potato Salad
This recipe makes 6 servings
Ingredients
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3-1/2 lb (1.75 kg) (about 10 potatoes) new or small potatoes
2 tbsp (25 mL) extra-virgin olive_oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried rosemary, crumbled
Dressing:
4 green_onions
6 black_olives, pitted
6 drained oil-packed sun-dried_tomatoes
2 tbsp (25 mL) capers
1 clove garlic, minced
2 tbsp (25 mL) balsamic_vinegar
1 tsp (5 mL) Dijon_mustard
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) extra-virgin olive_oil
2 tbsp (25 mL) chopped fresh Italian_parsley
Preparation
Toss potatoes with olive oil, salt and rosemary. Spread in single layer on large parchment paper-lined baking sheet; roast in 425?ÂF (220?ÂC) 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.
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