Roasted Potato Salad
	500 g    tiny new potatoes   1 large    orange sweet potatoes   4 cloves    garlic   2 sprigs    fresh rosemary   2 Tbs    olive oil   4 rashers    bacon   2   pickled gherkins   2 Tbs    capers   Dressing   ½ cup    buttermilk   2 Tbs    french dressing   1 Tbs    Dijon mustard   1 Tbs    honey     salt     pepper     1 Halve new potatoes. Peel and chop sweet potato. Chop bacon. Chop gherkins. Drain capers and roughly chop. 2 Combine potatoes, garlic, rosemary and iol in a large baking dish; mix well. 3 Cook uncovered, in a hot oven, 200°c for about 45 mins or until potatoes are tender and well-browned all over. 4 Meanwhile, cook bacon in a heated pan until browned all over and crisp;drain on absorbent paper. 5 Combine potatoes, bacon, pickled gherkins and drained capers in a large bowl; toss gently until combined. Dressing: 1 Combine all ingredients in a screw-top jar; shake well. 2 Just before serving, drizzle potato salad with Dressing.   Servings: 4   Copyright © 2006, The Gourmet Saint