Roasted Potato Salad

Roasting brings out the natural sugars in the potatoes and makes them crispy. The tangy dressing is a perfect compliment.  

3 1/2 Pounds Of Yukon Gold Potatoes Washed And Cut Into About One Inch Cubes With The Skin Left On

3/4 Cup And Two Tablespoons Of Olive Oil, Divided

Three Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided

The Juice Of A Lemon

Two Teaspoons Of Red Wine Vinegar

1/3 Cup Of Dijon Mustard

Two Teaspoons Of Anchovy Paste

A Tablespoon Of Chopped Red Onion

Two Minced Garlic Cloves

1/2 Teaspoon Of Chopped Fresh Rosemary

A Teaspoon Of Fresh Thyme Leaves

Three Teaspoons Of Capers

1/3 Cup And A Teaspoon Of Chopped Fresh Italian Parsley

1/3 Cup Of Chopped Scallions

Two Hard Cooked Eggs Cut Into Quarters

Preheat the oven to 425 degrees.

In a mixing bowl, toss the potatoes with the olive oil. Sprinkle the potatoes with two teaspoons of sea salt and a 1/4 teaspoon of ground black pepper. Spread the potatoes out evenly on a baking sheet. Roast the potatoes in the pre-heated oven for 35 minutes until the potatoes are browned.

Into a blender, add the lemon juice, the red wine vinegar, the anchovy paste, the Dijon mustard, the red onion, the garlic, 1/4 teaspoon of black pepper, a teaspoon of sea salt, the capers, the rosemary, the thyme, and a teaspoon of Italian parsley. Blend until smooth. While continuing to blend, slowly add the olive oil. Continue to blend until the mixture is  thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Remove the potatoes from the baking sheet (without any excess oil) and place them in a salad bowl. While the potatoes are still warm, add enough of the dressing to just coat the potatoes. Toss the potatoes gently with the dressing.  Taste and add more sea salt and/or black pepper, if desired. Add the scallions and 1/3 cup of chopped Italian parsley. Toss again.

Garnish with the hard cooked eggs and serve at room temperature.