ROASTED POTATO SALAD WITH PINE NUTS AND SUN DRIED TOMATO & CAPER VINAIGRETTE

Crunchy roasted potatoes tossed with pine nuts, sun dried tomatoes and capers.......SO good!

 

ROASTED POTATO SALAD WITH PINE NUTS AND SUN DRIED TOMATO & CAPER VINAIGRETTE

Serves 4

1kg medium red potatoes

100g semi sun-dried tomatoes, finely chopped

50g pine nuts, roasted

1 tbs capers, finely chopped

1 tbs white wine vinegar

1 small clove garlic, crushed

2 tbs olive oil plus 1 tbs extra for dressing

Salt/ pepper to taste

1 cup Rocket leaves

Fresh torn Basil

  1. Pre-heat oven to 200°c (fan-forced)
  2. Leaving skin on, wash potatoes and cut into 3-4cm pieces. Place in saucepan and cover with water. Bring to boil for 5 minutes or until just tender. Drain the water and leave potatoes to dry out in the saucepan with lid on.  Let sit for 5 minutes then shake the saucepan gently to create rough edges around the pieces of potato.
  3. Place the potatoes into a baking dish, drizzle and toss gently with olive oil and season with salt.
  4. Place in oven and cook for 35 - 40 minutes until golden and crunchy.
  5. Meanwhile in a small bowl combine the sun-dried tomatoes, capers, garlic, vinegar and 1 tbs of olive oil. Season with salt and pepper and set aside.
  6. In a large bowl, add the roasted potatoes, pine nuts. Add the vinaigrette and toss to combine.  Add the rocket and basil and toss to combine. Season to taste with salt and pepper. Serve immediately.

Note: this salad can also be served cold.  It can also be made the day before but make sure to add the fresh basil and rocket just before serving.

RECIPE CREATED BY JESSICA LIEBICH