Roasted Potato Salad With Capers and Balsamic Vinegar

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is from my 365 Ways to Cook Vegetarian cookbook. Use good ingredients for this simple salad.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

I love roasted potatoes and this was very easy to put together. I used red and Yukon gold potatoes. I prefer this served at room temperature the best. Served these potatoes with clam cakes and pan grilled asparagus. Thank you for posting the recipe. cg ;)

COOKGIRl January 12, 2008

this was really good and i think it went well together with my chicken dish. thanks so much for sharing

kittycara October 12, 2007

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