The dressing of red onions, sundered tomatoes and capers give this potato salad a lovely piquant flavour. I’ve added bacon because I like it and it adds a savoury flavour of this side dish but you can leave it out if you prefer.
4piecessun dried tomatoes in oildrained and chopped
handful flat leaf parsleyleaves removed and chopped
1tbspsherry or red wine vinegar
freshly ground black pepper
Preheat the oven to 200℃ /180 ℃/ gas mark 6. If the potatoes are small leave them whole if not, cut them into large chunks. Place in a roasting tin and drizzle with 2 tbsp of the oil.
Roast for 10 minutes. Cut the bacon into thin strips - I find this easiest to do with scissors - and scatter over the potatoes. Return to the oven and roast for a further 15 to 20 minutes until the bacon is cooked and the potatoes are tender.
Meanwhile place the remaining oil, onion, tomatoes, capers, parsley and vinegar in a large mixing bowl and combine with a fork. Season with black pepper.
When the potatoes are cooked lightly crush each potato with a fork. Add to the bowl with the dressing and toss until well combined. Serve immediately or cool and chill until required.
Notes: If serving cold, let the salad cool down and keep chilled until required. Bring back up to room temperature before serving.