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Roasted Warm Potato Salad Recipe

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This recipe for Roasted Warm Potato Salad, by , is from The Elliott-Harasin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Elliott-Harasin
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds (1 kg) small new potato nuggets
1/2 cup (125 ml) olive oil, divided
1/4 tsp salt
3/4 cup finely chopped red onion
8 pitted kalamata olives, chopped
4 tsp capers, rinsed and drained
6 sundried tomatoes (packed in oil), drained and chopped
1/3 cup chopped fresh flat leaf parsley (optional)
1 tbsp balsamic vinegar
freshly ground black pepper

Directions:
Directions:
Place potatoes in roasting pan. Add 2 tbsp of the olive oil and sprinkle with salt; toss well to coat.

Bake at 400 for 25 - 30 minutes or until potatoes are tender, turning potatoes occasionaly.

Meanwhile, in large bowl, combine remaining oil, red onion, olives, capers, sun-dried tomatoes, parsley and vinegar and salt and pepper to taste.

Remove potatoes from oven; crush each potato slightly with fork and cut in half Toss warm potatoes with dressing. Serve either warm or cold.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Personal Notes:
Personal Notes:
This is the perfect picnic recipe. No mayo to go bad in the sun!

 

 

 

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