Roasted Provincial Style Potato Salad

Roasted Provincial-Style Potato Salad

Roasted Provincial-Style Potato Salad

 45 minutes

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Details

Servings: 4
Vegetarian: True
Dairy-Free: True
Gluten-Free: True
Weight Watchers: 12 Points
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Cuisine

side dish

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Ingredients

2 Tb. capers, 1 Tb. brine from caper jar
4 teaspoons Dijon mustard
2 teaspoons Lavender, chopped (dried or fresh)
2 garlic cloves
1/2 cup mayonnaise
2 pounds new potatoes, chopped into eighths
2 teaspoons Rosemary, chopped
salt and pepper to taste
1 shallot, chopped
2 teaspoons Thyme, chopped

Instructions

Preheat the oven to 400*.

Cut each potato into bite-size pieces.

Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.Shake the pan to spread the oil around; then roast for 30-40 minutesuntil golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo.

Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brineits really salty!Cover and refrigerate until ready to serve.

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