To me, springtime seems to call out for foods that are light and refreshing, and the likes of dishes flavored with citrus and fresh herbs. This potato salad fits the bill perfectly. Cilantro and a hint of lime create a refreshingly unique take on a classic potato salad, while roasting the potatoes (as opposed to boiling them) adds a great texture and flavor. An awesome addition to any daytime Passover meal. Enjoy, y'all.
Preheat oven to 400°F. Toss potatoes with olive oil, and season with salt and pepper. Spread potatoes over a rimmed baking sheet, and roast, stirring occasionally, until potatoes are tender and golden-brown, about 30-45 minutes. Remove from oven and cool slightly before transferring to a large bowl. Meanwhile, whisk together mayonnaise, shallots, garlic, cilantro, capers, and lime juice. Add the dressing and celery to the potatoes, and mix gently to coat. Season to taste with salt and pepper. Refrigerate for 2-4 hours before serving. Garnish with cilantro before serving, if desired.