Roasted Warm Potato "salad"

Kelly M.'s Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 lbs tiny new potatoes, unpeeled and scrubbed
• 1/2 cup extra virgin olive oil
• 1 small red onion, finely chopped
• 8 black olives, pitted and finely chopped
• 1 1/2 tablespoons capers, rinsed and drained
• 6 sun-dried tomatoes packed in oil, drained and chopped
• 5 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon balsamic vinegar
• sea salt or kosher salt
• fresh ground black pepper

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.