Mediterranean Roasted Potato Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small red boiling potatoes - scrubbed
		Coarse salt - to taste
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Tomato - seeded, diced (large)
1/2 cup	31g / 1.1oz	Minced red onion
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Balsamic vinegar
2 teaspoons	10ml	Drained capers
3/4 teaspoon	3.8ml	Minced garlic
		Dried red pepper flakes - to taste
2 tablespoons	30ml	Thinly-sliced basil leaves
		Fresh basil leaves - for garnish

Recipe Instructions

Cook potatoes in salted water to cover until just barely tender, about 15 minutes for small potatoes, longer for larger potatoes. Drain; spread on paper towels to cool. Cut into quarters or sixths for large potatoes; peel, if desired (peeling is not necessary).

Put olive oil in 13- by 9-inch baking pan. Heat at 400 degrees 5 minutes. Add potatoes in single layer. Sprinkle with 1/2 teaspoon salt. Roast until lightly browned, shaking pan occasionally to turn potatoes, about 45 minutes.

Transfer to large bowl. Add tomato, onion, red wine and balsamic vinegars, capers, garlic and red pepper flakes. Toss to mix. Let cool to room temperature. (Can be served immediately or chilled overnight. If chilled, let come to room temperature before serving.)

To serve, toss, add sliced basil leaves and adjust seasoning. Garnish with basil leaves.

This recipe yields 3 to 4 servings.

Each of 4 servings: 273 calories; 69 mg sodium; 0 cholesterol; 11 grams fat; 42 grams carbohydrates; 6 grams protein; 1.25 grams fiber.

Source:
The Los Angeles Times, 08-30-2000

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