Warm-Roasted Potato Salad

Ingredients

Warm-Roasted Potato Salad:

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

Directions:

Warm-Roasted Potato Salad:

Preheat oven to 425ºF (220ºC).
Toss potatoes with olive oil, salt and rosemary.
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:

Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bowl.
Add garlic; set aside.
In liquid measure, whisk vinegar with mustard, salt and pepper.
Gradually whisk in oil in thin steady stream until thickened and blended. Whisk in olive mixture.
(Make-ahead: Cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine.)
Toss potatoes with dressing and sprinkle with parsley. Serve warm.