Warm Roasted Potato Salad

Ingredients

3 1/2 lb. new potato or 10 small potato
2 tbsp extra virgin olive oil
1/2 tbsp salt
1/2 tbsp dried rosemary, crumbled

Dressing
4 green onion
6 black olives, pitted
drained oil-packed sun-dried tomato
2 tbsp capers
1 clove garlic, minced
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil
2 tbsp fresh chopped Italian parsley

Directions

Warm Roasted Potato Salad
1.Preheat oven to 425ºF (220ºC).
2.Toss potatoes with olive oil, salt and rosemary.
3.Spread in single layer on large parchment paper-lined baking sheet; roast in oven for about 1 hour and 15 minutes or until tender and golden.
Dressing
1.Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bowl.
2.Add garlic; set aside.
3.In liquid measure, whisk vinegar with mustard, salt and pepper.
4.Gradually whisk in oil in thin steady stream until thickened and blended. Whisk in olive mixture.
5.(Make-ahead: Cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine.)
6.Toss potatoes with dressing and sprinkle with parsley. Serve warm.