Roasted New Potato Salad with a Sun-dried Tomato Tapenade

Paahdettu varhaisperunasalaatti ja aurinkokuivattu tomaatti-tapenade 

Today is Midsummer and all over Finland people are celebrating with friends, family, good food and drink.  New potatoes often make up part of the midsummer table, however sometimes I like to mix up how I make them.  Instead of the regular method of boiling them and serving them with plenty of dill,  here I have roasted the potatoes and mixed through a quick sun-dried tomato and olive tapenade.  It uses green olives so is a little lighter than the black olive version and I have added a squeeze of lime and some chopped coriander for freshness.  If you are not a fan of coriander, basil works just as well.

For some other summery salad ideas check out my Beetroot and Blood Orange Salad  Butternut Squash and Quinoa Salad with an Orange and Pomegranate Dressing and my Summer Salad with Roasted Butter Beans and a Sultana Dressing.

Roasted New Potato Salad with a sun-dried tomato tapenade

1 kg new potatoes, scrubbed and washed

olive oil

150 g sun-dried tomatoes

2 tbsp capers

75 g pitted green olives

1 lime

a couple of handfuls of fresh coriander, roughly chopped

Preheat the oven to 200 degrees c.

Bring a large pan of salted water to the boil.  Carefully add the potatoes and allow to simmer for 10 minutes, until just tender.  Drain and allow to dry a little.

Toss the potatoes in a 2 – 3 tbsp of olive oil, or alternatively use some of the oil from the sun-dried tomato jar.  Season and roast in the oven for 20 – 25 minutes, until golden.  Allow to cool a little.

Meanwhile add the tomatoes, capers, olives, 2 tbsp of olive oil and two thirds of the coriander into a food processor.  Pulse into a rough paste.  Add a little extra oil if it is too dry.

Toss the tapenade and a good squeeze of lime through the potatoes.  Season if necessary or add a little extra lime juice.  Sprinkle with the remaining coriander before serving.