Try this zingy, intensely flavoured dressing on all your favourite greens, if you have any left after making this tasty nugget potato salad. Add extra protein with some cooked Kabuli Chickpeas, or simply enjoy as a side to your next meal. The Roasted Cherry Tomatoes are optional and can be done up to a day ahead. 

Nugget Potato Salad with Tomato Dressing
2# Nugget Potatoes, halved (we used these potatoes, so good!)
2-3 tbsp olive oil
1/2 tsp salt for roasting 
handful of fresh chives 
1/2 cup crumbled feta for serving 

Tomato Dressing
1 oz. dried tomatoes
1 cup olive oil 
1/3 cup apple cider vinegar
1 tsp salt
1/4 cup maple syrup 
1 tbsp Dijon mustard 
1/3 cup hot water 

Heat the oven to 400 degrees and prepare a flat baking tray with parchment paper. Cut the nugget potatoes in half and toss with 2-3 tbsp of olive oil. Add a pinch of salt, about 1/2 tsp, and toss again. Lay on the prepared baking tray and place the tray in the preheated oven. Bake the potatoes for 35 minutes, tossing a few times in between. Remove when golden and soft. 

While the potatoes bake, boil some water in a kettle and measure 1 oz. of dried tomatoes in a separate bowl. When ready, pour boiling water over the tomatoes to cover. Let sit for 15 minutes and drain once the tomatoes are hydrated. 

To make the dressing, combine all the dressing ingredients in a blender and blend until emulsified. You don't need piping hot water for the dressing, you can pour some of the warm water left from the kettle, or you can even reserve some of the tomato soaking water to use in the dressing too. Chop the chives and prepare the feta and set aside. 

When the potatoes are cooked, remove from the oven and let cool a little in a large mixing bowl. Once cooled enough to touch without being too hot, but still warm, drizzle a cup of the dressing over the potatoes and stir well. Add the chopped chives, crumbled feta, optional roasted cherry tomatoes, and finish with black pepper as desired. Add more dressing if you wish and enjoy! 

Roasted Cherry Tomatoes
1 pound cherry tomatoes 
2 tbsp olive oil for drizzling 
1 tsp dried oregano 
1/4 tsp salt 

Heat the oven to 300 degrees and prepare a flat baking tray with parchment paper. Wash the tomatoes and place them whole on the baking tray. Drizzle and toss with 2 tbsp of olive oil. Add a pinch of salt (about 1/4 tsp) and lightly toss again to mix. Place the tray in the preheated oven. Bake for 30-40 minutes, turning the tray around a few times to ensure even cooking. Remove when starting to wrinkle. Let cool for about an hour before transferring to a bowl or container.