Tuesday, July 12, 2011

Warm Roasted Potato Salad

Well, I have been quite behind on everything it seems! First 4th of July and then Tye and I had birthdays. Last week was a busy one, but very nice.
Tye and I celebrated our birthdays together by checking out Merchant's restaurant, downtown and then to the Symphony for an amazing performance! Tye is a cellist and this performance was very special as it was a Tour-de-Force for cello, featuring cellist Alban Gerhardt. He was absolutely amazing as he literally danced with his beautiful cello. Stunning performance and Merchants was quite nice as well!

On to the recipe! This was a nice alternative to the typical mayo-based potato salad. I already had some russets on hand, so I went ahead and used those although I am sure it would be better with red, fingerling or new potatoes.

2 lbs. small 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 in oil, drained and chopped
5 tablespoons chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper

Put the potatoes in a roasted pan, add 2 tablespoons of the olive oil, sprinkle with sea salt, and toss well to coat. Bake in a preheated oven at 400 degrees F for 25-30 minutes, or until tender, turning the potatoes from time to time.

Meanwhile, put all the remaining ingredients in a large bowl, mix well and season with sea salt and pepper.

Remove potatoes from oven, adding to the large bowl of ingredients. Mix well and serve warm or cold. Both are delicious, enjoy!!

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