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.
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)
1/2 cup bacon (thinly sliced and cooked until crisp)
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.