Roasted New Potato Salad With Olives

Roasted New Potato Salad With Olives


"The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast."


servings 260 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
  2. Transfer potatoes to a large bowl; add olives, onion and parsley.
  3. Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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  1. 49 Ratings


This is a great recipe. I recommend cutting the potatoes into 4ths as it makes for smaller bites when eating. The flavors are great. The red onion, Kalamata's and the vinegar work really good...

My husband and I both really liked this. It was a lot more elegant than regular potato salad. I used red wine vinegar instead of the rice or malt vinegar. Next time I might add a bit more for...

This is a great version of my old roasted potato salad recipe. This one calls for mayo (I substituted fat free ranch) and that helped the garlic stick to the potatos. I also added a little pickl...

This recipe is fabulous. It's unlike anything on the pot luck table and everyone who tried it RAVED about it. This is going to be one of my standards.

A very tasty potato salad. Baking the potatoes retains the nice red skin color in addition to retaining flavor. I refrigerated them overnite which facilited slicing them into perfect slices th...

My husband and I both thought this was excellent. I eyeballed the herbs and ommitted onions, but didnt think it detracted anything. I will definitely make this a lot and it would be an excellent...

I have made this recipe a few times now and love it, but decided to add a review after taking it to a BBQ yesterday. My bowl was completely gone while the regular mayo potato salad just sat ther...

I also omitted the oil in the dressing. I didn't have olive when I tried this recipe. I have made it twice. The second time I cut some bacon into small pieces and roasted with potatoes. I also a...

It was a good change from traditional potato salad, and I like the idea of roasting the potatos. However, the kalamata olives were too strong in proportion to the dish, and so it wasn't a knock...