This potato salad is light and refreshing – so unlike the mayonnaise or sour cream versions – perfect for warm summer evenings.

I like to use a variety of little potatoes, toss with olive oil, salt and pepper.

Roast on a baking sheet – don’t crowd them – they roast much better with a little space.

Roast potatoes with a little olive oil, salt and pepper until tender

When roasted until just tender combine with:

Sliced fresh radishes
red onions (I like it best with pickled onions – check our my recipe for them)
minced parsley
1/2 cup bacon (thinly sliced and cooked until crisp)

A perfect fresh potato salad, crunchy and tangy – love it.

Vinaigrette:

2 tbsp red vinegar
1 tbsp dijon mustard
1 garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 tbsp capers
1 tbsp minced fresh basil
1 tbsp minced fresh parsley
1/3 cup good quality olive oil

Blend all ingredients together until smooth and creamy – toss over vegetables when potatoes are still warm. Serve at room temperature.