Roasted New Potato Salad With Olives Recipe

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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.

—MONCHICHI

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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.

—10acitygirl

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45 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.

—NKTAUBE

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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.

—WHODOE

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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.

—M2MIN

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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.

—whiteorchidbloom

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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.

—CLSTRAND

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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.

—lares

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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.

Nutritional Information

Roasted New Potato Salad With Olives

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 260
Calories from Fat: 146

% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 2.3g 11 %
Cholesterol < 1mg < 1 %
Sodium 402mg 16 %
** Potassium 710mg 20 %
Total Carbohydrates 26.4g 9 %
** Dietary Fiber 2.8g 11 %
Protein 3.2g 6 %
Sugars 1.9g
** Vitamin A 3 %
** Vitamin C 26 %
** Calcium 3 %
** Iron 13 %
** Thiamin 8 %
** Niacin 17 %
** Vitamin B6 18 %
** Magnesium 12 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.