Roasted Warm Potato "salad"

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs tiny new 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 packed in oil, drained and chopped
• 5 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon balsamic vinegar
• sea salt or kosher salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 put potatoes in a roasting pan, add 2 tablespoons of the olive oil, sprinkle with sea salt and toss well to coat.
• 3 bake 25-30 minutes or until tender, turning the potatoes from time to time.
• 4 meanwhile, put all of the remaining ingredients in a large bowl, mix well, and season with salt and pepper (you can do this step ahead of time).
• 5 remove potatoes from the oven, smash each potato slightly with a fork, and cut in half.
• 6 toss the warm potatoes in the bowl of dressing and mix well.
• 7 serve either warm or cold.