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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F) and prepare a baking sheet by lining it with parchment paper.

Step 2

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.

Step 3

Place the potatoes in a large mixing bowl. Add 2 tablespoons of olive oil, salt, and black pepper. Toss well to coat.

Step 4

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.

Step 5

While the potatoes are roasting, finely dice the red onion and mince the garlic. Set aside.

Step 6

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.

Step 7

Once the potatoes are finished roasting, transfer them to a large serving bowl and let them cool slightly for 5-10 minutes.

Step 8

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.

Step 9

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 10

Serve warm, at room temperature, or chilled, depending on your preference. Enjoy!

Nutrition Facts

Serving size	(1224.0g)

Amount per serving	% Daily Value*
Calories	1217.4

Total Fat 43.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2951.5mg	0%
Total Carbohydrate 194.3g	0%
Dietary Fiber 16.5g	0%
Total Sugars 16.4g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 203.0mg	0%
Iron 9.3mg	0%
Potassium 4519.0mg	0%

*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.

Source of Calories

Fat: 31.0%

Protein: 7.2%

Carbs: 61.8%