Here's another dish for you olive lovers out there. I needed a quick side dish and was pawing through my refrigerator when I noticed a forlorn bottle of green olives in the side door. I used them as a basis for this quick little vinaigrette and tossed them with some freshly roasted potatoes. The saltiness of the olives, along with the zing of the fresh lemon, is the perfect combination for this warm salad. The dressing is also versatile enough to toss with salads or other favorite roasted vegetables.
Roasted Potatoes with Green Olive & Caper Vinaigrette
3 cups of potatoes, washed, cut, and roasted
1/2 c green olives, pitted
2 tsp capers, drained
1 tsp lemon zest
2 tbsp fresh lemon juice
1 clove garlic, minced
1/4 c extra-virgin olive oil
Freshly ground pepper
Roast potatoes until crispy and brown. (I normally just toss them in a 375 degree oven with a bit of olive oil, salt, and pepper for about 30-35 minutes) Coarsely chop olives and capers. Place in a small bowl. Add remaining ingredients and whisk until well combined. Toss desired amount with warm potatoes and serve.