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Roasted New Potato Salad with Capers Recipe

   
 

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     Roasted New Potato Salad with Capers

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 pounds red new potatoes, rinsed and cut
5 tbs. olive oil
2 tbs. herbes de provence
Salt and freshly ground black pepper
2 tbs. capers
1/2 c. small red onion, cut into thin slivers
2 tbs. chopped fresh parsley
1 1/2 tbs. malt vinegar or rice wine vinegar
1 tbs. mayo
 
1 clove garlic

Instructions
1. Toss potatoes and onions in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes. 2. Transfer potatoes to a large bowl; add capers and parsley. 3. Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve warm.


Originally Submitted
2/15/2010





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