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10 Servings
Total Time: 55min
Shared By Lowther Tribe
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Warm roast potato salad

Ingredients

  • 1kg Red Delight potatoes, coarsely chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 80g (1/2 cup) pitted kalamata olives, finely chopped
  • 1/3 cup chopped fresh continental parsley
  • 2 tbs fresh lemon juice
  • 2 tbs white balsamic vinegar
  • 2 tbs drained baby capers, chopped
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Directions

  1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato on the prepared tray. Drizzle over half the oil. Bake for 45 minutes or until tender and golden. Transfer to a large bowl.
  2. Meanwhile, combine the olives, parsley, lemon juice, vinegar, capers and remaining oil in a small jug.
  3. Add two-thirds of the olive mixture to the potatoes. Toss to combine. Transfer to a serving platter. Drizzle over the remaining olive mixture.
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