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**Sapphire**
03-25-2009, 12:53 PM
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INGREDIENTS


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

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.

lisa843
03-25-2009, 02:28 PM
sounds delicious!! can't hardly go wrong with potatoes. yum yum ;)