Skip the mayonnaise and let baby potatoes roast in the oven for a twist on traditional potato salad. For this side dish, I heighten the color and natural sweetness of the potatoes before adding a horseradish dressing that’s packed with flavor. It’s not as thick as a mayonnaise-based version, and it can be mixed with the potatoes when they are warm or room temperature. Herbs and capers lend even more deliciousness before the bowl hits the table. I’ve served this dish alongside roasts and haricot verts as well as simple picnic foods. It’s a bit of a side dish chameleon that works with all types of menus. Ingredients 1 ½…