Pecorino Roasted Potato Salad with Toasted Walnut Caper Vinaigrette

This Pecorino Roasted Potato Salad has multi-layered flavors from the pecorino roasted potatoes, roasted pepper, capers, toasted walnuts and the delicious toasted walnut caper vinaigrette.


I write this post with a heavy heart.  I would like to honor the passing of my very dear friend Brian who sadly passed away last week.  His loss has left a hole in many lives!  Like this potato salad, Brian was a multi-layered individual, to say the least! Brian was one of the funniest, jovial, warm-hearted individuals I have ever had the privilege of knowing.  Brian has done a lot of cool things in his life.  He played the character Montoya in the movie “Lords of Dogtown“.  He was so stoked to be a part of it.  At the time he was in a relationship with the director Catherine Hardwicke and he was very instrumental in the making of the movie.  The fact that we all grew up with all the people that are portrayed in the movie made him a great advisor.  Another accomplishment and one he was so very proud of was that he co-wrote and starred in a short film called “History is Myth” which won the best short film award at the Venice Beach Film Festival.  The last time I talked to him he was working on finishing a screenplay.  Brian was a great surfer and skateboarder, he was an amazing home chef and he treated his dogs like humans.  So much so that whenever he ordered takeout he would order them their own meal.

I will miss his infectious laugh and his big cheesy grin!  May you “Rest in Peace” Bri!!!

Pecorino Roasted Potato Salad This salad goes with a light red or white wine.  Try it with a Tempranillo or a light Pinot Noir for a red or a Soave, Pinot Gris or a Verdejo for a white.

Pecorino Roasted Potato Salad Pecorino Roasted Potato Salad Recipe:

8 – 10 servings

  •  Toasted Walnut Caper Vinaigrette – recipe below
  • 2 Pounds Yellow Potatoes – cut into 1/2 inch chunks
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3/4 Cup Pecorino Cheese – finely grated
  • 2 – 3 Garlic Cloves – minced
  • 3/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Red Onion – thinly sliced or diced
  • 1/2 Cup Red Cabbage – minced
  • 2 Red Bell Pepper – 1 roasted and diced – 1 thinly sliced or diced
  • 1/2 Cup Chives – cut into 1-inch pieces
  • Toasted Walnuts – to taste – recipe below
Toasted Walnut Caper Vinaigrette – you can double this if you like a lot of dressing or to have on another salad.
  •  1/4 Cup Toasted Walnuts
  • 1/2 Cup Toasted Walnut Oil
  • 1/4 Cup + 2 Tablespoons Capers – drained
  • 1 1/2 Teaspoons Lemon Juice – fresh squeezed
  • 1 Tablespoons Champagne Vinegar
  • 1 Small Garlic Clove – minced
  • 1 1/2 Tablespoons Shallot – minced
  • 1/4 Teaspoon Dijon Mustard
  • 3/4 Teaspoon Sea Salt
  • Dash Pepper
Start by toasting the walnuts.  If you are going to add some walnuts to your salad then toast more.
Preheat oven to 375 degrees and spread out the walnuts on a baking sheet.

Toast walnuts until they start to brown and smell toasted about 7 to 10 minutes.

Make sure and check them frequently so they don’t burn.  Let cool completely.

In a food processor, add the walnuts and grind to a fine crumble.  Add all the other ingredients and turn on until smooth.

Roasted Peppers

Roast the peppers on the stovetop at medium-high heat.  A gas stove works the best but it will work fine on an electric stove.

Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems.

Preheat oven to 400 degrees.
Rub a baking sheet with olive oil or line with parchment paper.
In a large bowl add the olive oil, pecorino cheese, garlic, potatoes, salt and pepper.  Mix well and spread in a single layer on the baking sheet.
Roast on the middle rack for 30-35 minutes or until golden, turning once.  Then turn the oven to broil and place the baking sheet on the top rack for 3 – 7 minutes or until it becomes golden brown and crispy.
Prep the veggies while the potatoes are roasting.
Toss the potatoes with the vinaigrette and top with the veggies and chives.  Add walnuts to individual salads.
*Note – if you don’t plan to eat it all, you can keep the veggies separate so you can heat up the potatoes on their own.  Or scoops some into a frying pan, add a little cheese and cook on medium-low heat until the cheese starts to crisp up.  Sooo good!
Health benefits:

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.


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