Roasted Warm Potato "salad"

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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.