Roasted Potato Salad
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2 lb. MountainKing® Russet Potatoes
1/2 cup extra-virgin olive oil
1 small red onion, finely chopped
1 1/2 tbsp. capers, rinsed and drained
8 black olives, pitted & finely chopped
6 sun-dried tomatoes in oil, drained & chopped
5 tbsp. chopped parsley
1 tbsp. balsamic vinegar

1. Salt and freshly ground pepper
2. Place potatoes in roasting pan; add 2 tbsp. olive oil, sprinkle with salt and toss well to coat.
3. Bake in preheated oven at 400 F for 25-30 minutes, or until tender (turn potatoes occasionally).
4. While potatoes are roasting, combine all remaining ingredients in large bowl. (Season with salt and pepper)
5. Remove potatoes from oven, crush each potato slightly with fork, and cut in half.
6. Toss the still warm potatoes in the bowl of dressing, serve either warm or cold.
Serves 4 - 6