Roasted Italian Potato Salad

This recipe is thanks to Chef Christina Pirello, a local food fan, celebrity chef, and guest chef at Wrightstown Farmers Market.  

Ingredients:

• 2 pounds red potatoes, 1/2-inch cubes, do not peel
• sea salt
• extra virgin olive oil
• 1 small red onion, finely diced
• 10-12 green olives, pitted, quartered
• 10-12 oil-cured black olives, pitted, diced
• 1-2 pints cherry tomatoes, halved

Dressing:

• 2/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons honey (i used ginger honey from your vendor)
• 3-4 sprigs fresh flatleaf parsley, finely minced
• 2-3 stalks fresh basil, leaves removed, finely diced
• sea salt
• cracked black pepper

Instructions:

Preheat oven to 350 F and arrange cut potatoes on a rimmed baking sheet. Drizzle with oil and sea salt. Toss gently to coat evenly and spread into one layer so the potatoes roast evenly. Roast uncovered until the potatoes are crunchy at the edges, pillowy soft in the center, about an hour. 

Mix in red onions, olives and capers. Gently fold in tomatoes. Set aside.

To make the dressing, whisk together ingredients, adding only a light seasoning of salt–remember the salty flavors of the olives and capers. Gently toss it with the potatoes. Serve warm, garnished with whole basil sprigs.