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Roasted New Potato Salad With Olives

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: MariaK

"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

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Servings
 

INGREDIENTS (Nutrition)

  • 2 pounds small red new potatoes, rinsed, dried and halved
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves
  • Salt and freshly ground black pepper
  • 1/2 cup pitted and coarsely chopped Kalamata olives
  • 1/2 small red onion, cut into thin slivers
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons malt vinegar or rice wine vinegar
  • 1 tablespoon mayonnaise
  • 1 small garlic clove, minced
  • 3 tablespoons extra-virgin olive oil

DIRECTIONS

  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.

FOOTNOTES


REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2005 by NKTAUBE
My husband and I both really liked this. It was a lot more elegant than regular potato salad.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2005 by M2MIN
This recipe is fabulous. It's unlike anything on the pot luck table and everyone who tried it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2005 by MONCHICHI
This is a great recipe. I recommend cutting the potatoes into 4ths as it makes for smaller... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2005 by WHODOE
This is a great version of my old roasted potato salad recipe. This one calls for mayo (I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2005 by CLSTRAND
My husband and I both thought this was excellent. I eyeballed the herbs and ommitted onions,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2005 by whiteorchidbloom
A very tasty potato salad. Baking the potatoes retains the nice red skin color in addition to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2006 by Yu.L
I also omitted the oil in the dressing. I didn't have olive when I tried this recipe. I have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2006 by RACHEL629
I thought this was great! I loved that the little bit of mayo covered everything nicely. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2007 by lares
I have made this recipe a few times now and love it, but decided to add a review after taking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by Gretchen
Excellent flavors, the onions and dressings add the perfect bite to the potatoes. I... MORE