Roasted Potato Salad with Capers and Balsamic Vinegar
Elevate your next gathering with this Roasted Potato Salad with Capers and Balsamic Vinegar, a sophisticated twist on a classic side dish. Featuring golden, oven-roasted baby potatoes that are perfectly crispy on the outside and tender on the inside, this salad is tossed with a tangy balsamic-Dijon dressing that’s infused with the bold flavors of garlic and capers. Fresh parsley and finely diced red onion add a refreshing vibrancy, making every bite a delightful balance of rich and zesty notes. Whether served warm, chilled, or at room temperature, this easy-to-make dish is the perfect accompaniment to any meal, from casual barbecues to elegant dinner parties. Packed with flavor and simple to prepare, this potato salad is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1000 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Capers
- 1 small Red onion
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley
- 1 clove Garlic
Instructions
Preheat your oven to 200°C (400°F) and prepare a baking sheet by lining it with parchment paper.
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, ensuring all pieces are similar in size for even cooking.
Place the potatoes in a large mixing bowl. Add 2 tablespoons of olive oil, salt, and black pepper. Toss well to coat.
Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping them halfway through cooking.
While the potatoes are roasting, finely dice the red onion and mince the garlic. Set aside.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and the remaining 1 tablespoon of olive oil to create the dressing.
Once the potatoes are finished roasting, transfer them to a large serving bowl and let them cool slightly for 5-10 minutes.
Add the diced red onion, capers, and chopped fresh parsley to the potatoes. Pour the dressing over the salad and gently toss everything together until well combined.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve warm, at room temperature, or chilled, depending on your preference. Enjoy!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.4 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4519 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
