Roasted provincial-style potato salad


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
½ cup mayonnaise
Salt and Pepper


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. Serves 4+.


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