Originally posted in "Roasted potato salad" by Megan Fizell.
10 red potatoes, washed and cubed
1 cup capers, rinsed
1 cup vegetable oil
1-2 cup mustard-dill vinaigrette (recipe below)
1 cup fresh dill, chopped
1 tablespoon ground black pepper
1 tablespoon salt
Preheat the oven to 450 degrees F. Wash and cube the potatoes. Spread them into a single layer on a baking sheet and drizzle with the vegetable oil. Sprinkle the salt and toss to coat in oil and salt. Slide into the oven and roast until tender, 20-30 minutes depending on the size of the cubed potatoes. Half way through roasting (after about 10-15 minutes) remove from oven and turn with a large spoon so all the sides of the cubes become golden brown.
Once the potatoes have roasted, let them cool before tossing with the capers, vinaigrette, dill and ground pepper. Serve cool.
Note: The potatoes tend to soak up the vinaigrette and so I often reserve some dressing to dribble over the potatoes right before serving to maximise the flavour. Be careful not to over dress the potatoes initially, too much dressing will cause the potatoes to become mush.
Mustard-dill vinaigrette
1 cup cider vinegar
1 1/2 cup olive oil
1 garlic colve
3 teaspoon grainy mustard
1/4 cup brown sugar
1/4 cup fresh dill
Place all of the ingredients in a food processor except for the oil. Turn on the processor and slowly add the oil in a steady stream until the full cup and a half is emulsified. Season with a bit of salt to taste and store in an airtight container in the refrigerator.
Megan Fizell blogs at Feasting on Art.
