Roasted New Potato Salad With Olives38 Reviews
“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.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 6 servings
- 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.
- Transfer potatoes to a large bowl; add olives, onion and parsley.
- 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.
Amount Per Serving (6 total)
- 260 cal
- 16.3 g
- 26.4 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"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 toget..." See moreher. I give this 6 stars."
"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 punch..." See more. I left out the 3 TBS of olive oil at the end. There was no need for it - it would have only made the whole thing greasy."
"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 pickle juic..." See moree to the vinegar and tripled the garlic. Any way you do it, this is far better and much more versitle than the mashed potato salad recipes. It goes well warm or cold and makes a great topping for green salad as a leftover."
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