Roasted Warm Potato "salad"
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 907.18 g tiny new potatoes, unpeeled and scrubbed
- 118.29 ml extra virgin olive oil
- 1 small red onion, finely chopped
- 8 black olives, pitted and finely chopped
- 22.18 ml capers, rinsed and drained
- 6 sun-dried tomatoes packed in oil, drained and chopped
- 73.94 ml chopped fresh flat-leaf parsley
- 14.79 ml balsamic vinegar
- sea salt or kosher salt
- fresh ground black pepper
directions
- Preheat oven to 400°F.
- Put potatoes in a roasting pan, add 2 tablespoons of the olive oil, sprinkle with sea salt and toss well to coat.
- Bake 25-30 minutes or until tender, turning the potatoes from time to time.
- 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).
- Remove potatoes from the oven, smash each potato slightly with a fork, and cut in half.
- Toss the warm potatoes in the bowl of dressing and mix well.
- Serve either warm or cold.
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RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food