Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

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.