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Title: Roasted Potato Salad

2 lbs. red or Yukon gold potatoes, cut in small cubes
2 t olive oil
1/4 t salt
0 - ground black pepper
1 - jar artichoke hearts, drained, rinsed, and chopped (170 ml, 1/2 cup)
1/2 C sun-dried red peppers or tomatoes, reconstituted and chopped
2 T fresh dill or basil, chopped
3 t olive oil
1 t balsamic vinegar

Preheat oven to 400° F. Toss potatoes with the olive oil, salt, and pepper, and place on a baking sheet lined with parchment paper, or lightly oiled. Bake for 35-45 minutes, until the potatoes are tender and golden in spots. Remove from oven and let cool.

In a large bowl, toss potatoes with remaining ingredients. This is best served warm or at room temperature, but can also be served chilled.

From Everyday Vegan
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