Salade de pommes de terre rouges à la provinciale

Ingrédients

• 2 pounds new potatoes, (chopped into bite-size pieces)
• 2 cloves garlic, (minced)
• 1 shallot, (chopped)
• 2 tablespoons capers, (reserve brine)
• 2 teaspoons fresh chopped rosemary
• 2 teaspoons fresh chopped thyme
• 2 teaspoons culinary lavender buds, (or fresh chopped lavender buds and leaves)
• 4 teaspoons Dijon mustard
• 1/2 cup mayonnaise
• Salt (and pepper)
• 1 tablespoon olive oil

Préparation

1. 1

   Preheat the oven to 400 degrees F. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.

2. 2

   Shake the pan to spread the oil around. Then roast the potatoes for 30-40 minutes, until golden brown and tender. Make sure to flip once halfway through. Add the chopped garlic and shallots to the potatoes 5 minutes before they are ready to come out of the oven.

3. 3

   Once the potatoes and garlic are roasted, allow them to cool for a few minutes. Then toss them with the capers, fresh herbs, Dijon mustard and mayo. Mix well, and add 1-2 teaspoons caper juice to season and thin out the dressing if needed. *Be careful with the caper brine—it’s really salty! Cover and refrigerate until ready to serve.