Roasted Potato Salad With Capers And Balsamic Vinegar - cooking recipe

Ingredients

2 lbs russet potatoes, peeled and cut into 1 dice
1/4 cup olive oil
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1/4 medium sweet onion, chopped
1 tablespoon capers, drained
1/4 teaspoon salt
1/2 teaspoon black pepper

Preparation

Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
Set aside to cool.
Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.