Nothing too fancy here folks…just potato salad. This one dosn’t have any heavy dressings but rather has flavor from tomatoes, capers, dill and good quality olive oil.
It’s not your grandma’s potato salad of course. I don’t have any of the ingredients to make that kind of salad, so I decided to try something a little different instead. This Roasted Potato Salad comes with oven roasted grape tomatoes (which adds a nice sweetness), crispy capers, fresh dill and crispy spinach leaves.
This is a simple, yet complimentary flavor pairing that is sure to win you over. No need for heavy creamy dressing when you’ve got olive oil, lemon juice, smoked paprika and dill.
Roasted Potato and Tomato Salad with Crispy Capers and Dill
For 2 as a main, or 4 as a side
- 12 baby potatoes, halved
- 16 grape tomatoes, pricked with a fork
- 1 garlic clove, minced
- 2 Tbsp olive oil
- 2 Tbsp capers
- 1/4-1/2 tsp of smoked paprika (Spanish or Hungarian are nice)
- Salt and pepper
- Juice of 1/2 lemon
- Good quality olive oil
- 1/4 cup chopped fresh dill
- salt and pepper to taste
- Lemon wedges to serve
- Spinach (great if eating it as a main, but optional)
Preheat the oven to 425 F. In a large bowl, toss the potato halves, tomatoes and garlic with olive oil. Sprinkle with paprika and plenty of salt and pepper. Place the vegetables in a baking pan and roast for 10 minutes. After 10 minutes, add the capers to the pan of potatoes and tomatoes. Continue to roast for 20 to 25 minutes, until potatoes have started to turn golden and the tomatoes have started to burst and the skin wrinkled.
To serve, toss the potatoes and tomatoes (be gentle not to damage the tomatoes) with the lemon juice, a heavy drizzle of olive oil, fresh herbs and salt and pepper to taste. Serve on a bed of spinach or as is. Serve with 1 or 2 lemon wedges.
Note: If you’re a big fan of dressing and are serving it with spinach, feel free to toss the spinach in a light lemon vinaigrette before serving.