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Warm roast potato salad
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Crispy roast potatoes tossed with tangy capers and sharp, salty olives - a flavorful delight!
Ingredients:
  • 1kg Red Delight potatoes, coarsely chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 80g (1/2 cup) pitted kalamata olives, finely chopped
  • 82.50 ml chopped fresh continental parsley
  • 42.00 gm fresh lemon juice
  • 40.00 ml white balsamic vinegar
  • 40.00 ml drained baby capers, chopped
Instructions:
  • Preheat your oven to 220°C. Line a large baking tray with non-stick baking paper. Arrange the potatoes on the tray and drizzle with half of the oil. Bake for 45 minutes until they are tender and golden. Then, transfer the potatoes to a large bowl.
  • In a small jug, mix together the olives, parsley, lemon juice, vinegar, capers, and remaining oil.
  • Combine most of the olive mixture with the potatoes, tossing gently. Transfer to a serving platter and drizzle the rest of the olive mixture over the top. Enjoy!

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