Smashed Potato Salad with Dijon Caper Vinaigrette

Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30-35 min until potatoes are tender and easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool.

Add the potatoes to a bowl along with 1 1/2 tbsp olive oil, garlic powder, onion powder, oregano, and salt. Toss until potatoes are coated, and add to a parchment paper lined baking sheet. Smash the potatoes with the bottom of a glass, and then drizzle on the remaining 1 tbsp olive oil. Bake for about 40 minutes until potatoes are golden and crispy. 

While potatoes are baking, prepare your veggies and your dressing (mix dressing ingredients together in a small bowl). When potatoes are ready, let them cool slightly so they’re no longer hot, and then add to a large bowl. Add remaining salad ingredients, and drizzle in the salad dressing. Toss until potatoes are evenly coated. Taste, and season with more salt and pepper if desired.