Roasted New Potato Salad With Olives Recipe - Allrecipes.com
Roasted New Potato Salad With Olives Recipe

Roasted New Potato Salad With Olives

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2005

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 together. I give this 6 stars.

 
Most Helpful Critical Review
Apr 12, 2010

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 your socks off experience for my guests. I would probably make again, but reduce kalamata olives and include some other ingredients like chopped celery.

 

48 Ratings

Aug 08, 2005

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. 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.

 
Sep 05, 2005

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 juice 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.

 
Jul 01, 2005

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.

 
Aug 25, 2005

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 that do not fall apart. I used white balsamic vinegar and only 1/2 teaspoon of thyme which is the max I could use unless you love thyme. A nice twist on regular mayonaisey potato salad. Thanks for the recipe.

 
Jul 28, 2005

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 potluck dish.

 
Jul 03, 2007

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 there!! So many compliments on it! I have only made it with capers and feel that it is perfect with a bit of the caper juice added. Definately serve it at room temperature, it loses something otherwise. YUMMMM-Y.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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