Instructions

• Preheat the oven to 400°F (200°C).
• Place the potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Place the tray into the hot oven and roast the potatoes for 15 to 20 minutes until golden and crispy. Remove from the oven and set aside to cool.
• Add all the dressing ingredients to a bowl and whisk to combine. Season to taste with salt and black pepper.
• Combine the cooled potatoes with the red onion, sun-dried tomatoes, olives, roasted red peppers, capers, parsley, and basil in a bowl.
• Pour the dressing over the potato salad and toss until well coated. Let the salad chill in the refrigerator for at least 1 hour before serving.