Roasted Potato Salad With Capers and Balsamic Vinegar

Name: Roasted Potato Salad With Capers and Balsamic Vinegar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
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

(2)

Recipe by dicentra

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

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READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
Set aside to cool.
Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

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