This savoury roasted potato salad recipe is a new way to enjoy your potato salads. This one is so easy to make so I know you'll enjoy the whole process.
1tablespoonbrine of the capersthe liquid they come in
1tablespoondijon mustard
¼cupfresh parsleychopped
2tablespoonsfresh basilchopped
Instructions
Dice your potatoes and place them on a cookie sheet (dice them all to a similar size, about 1/2 inch).
Preheat the oven to 400 degrees Fahrenheit. Top the potatoes with 2 tablespoons of olive oil, and sprinkle with salt, pepper and 1/2 teaspoon of garlic powder.
Bake the seasoned sweet potatoes at 400 degrees Fahrenheit for 25 minutes, flipping the potatoes after 12 minutes, then cook until lightly browned on both sides. Remove from oven and cool.
In a blender or food processor, combine the anchovy paste, 1/4 cup of olive oil, capers, caper brine, salt, pepper and dijon mustard. Puree until well combined and emulsified.
Put cooled potatoes in a bowl and toss with the dressing (put 1/2 in at a time to make sure the salad isn't too wet).
Top with parsley and basil, and toss. Serve the salad or chill in the fridge if you aren't serving it right away.