Roasted Provincial-Style Potato Salad

By MJH

Ingredients

• 2 lbs. new potatoes, chopped into eighths
• 2 garlic cloves
• 1 shallot, chopped
• 2 Tb. capers, 1 Tb. brine from caper jar
• 2 tsp. Rosemary, chopped
• 2 tsp. Thyme, chopped
• 2 tsp. Lavender, chopped (dried or fresh)
• 4 tsp. Dijon mustard
• 1/2 cup mayonnaise
• Salt and Pepper

Preparation

Step 1

Preheat the oven to 400*.

Cut each potato into bite-size pieces.

Lay them on a rimmed baking sheet and drizzle with a little oil.

Lightly salt and pepper.

Shake the pan to spread the oil around; then roast for 30-40 minutes—until golden brown and tender.

Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.

Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo.

Mix well, and add a little caper juice to season and thin out the dressing.

*Be careful with the caper brine—it’s really salty!

Cover and refrigerate until ready to serve.