Recipe by USA WEEKEND columnist Pam Anderson
"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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small red new potatoes, rinsed, dried and halved
1 1/4 teaspoons
herbes de Provence (mixed dried French herbs) or dried thyme leaves
Salt and freshly ground black pepper
pitted and coarsely chopped Kalamata olives
red onion, cut into thin slivers
chopped fresh parsley
1 1/2 tablespoons
malt vinegar or rice wine vinegar
garlic clove, minced
extra-virgin olive oil
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.
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.
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.
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.
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 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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted New Potato Salad With Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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