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Roasted Warm Potato Salad Recipe

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This recipe for Roasted Warm Potato Salad is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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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