Photo by: Sommer
Roasted Provincial-Style Potato Salad
Food Ingredients:
2 pounds new potatoes, chopped into eighths 2 garlic cloves 1 shallot, chopped 2 Tb. capers, 1 Tb. brine from caper jar 2 teaspoons Rosemary, chopped 2 teaspoons Thyme, chopped 2 teaspoons Lavender, chopped (dried or fresh) 4 teaspoons Dijon mustard 1/2 cup mayonnaise Salt and Pepper
Recipe preparation:
1 Preheat the oven to 400*. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper. 2 Shake the pan to spread the oil around; then roast for 30-40 minutes—until golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven. 3 Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo. Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brine—it’s really salty! 4 Cover and refrigerate until ready to serve. Serves 4+.
Recipe source: Foodista recipe
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