Add potatoes, oil, herbs, salt and pepper to a large bowl. Toss to combine. Transfer potatoes to a baking sheet and sprinkle with sliced garlic. Roast potatoes until golden brown and crispy, about 25 - 35 minutes.
Meanwhile, whisk the shallots, capers, oil, vinegar, lemon juice, and dijon. Season with salt and pepper, taste and adjust seasonings as necessary.
When potatoes are done roasting, transfer them back to the mixing bowl. Add red quinoa. Pour dressing over salad and mix to combine. Garnish with fresh dip if using and serve.*
This salad is also delicious served cold, so feel free to make it up to one day ahead and keep chilled in the fridge.