Roasted Potato Salad With Capers and Balsamic Vinegar

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

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs russet potatoes, peeled and cut into 1 dice
• 1⁄4 cup olive oil
• 3  garlic cloves, minced
• 3  tablespoons  balsamic vinegar
• 1⁄4 medium sweet onion, chopped
• 1  tablespoon capers, drained
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper

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.