Provence Style Roasted Potato Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Potatoes roasted with herbes de Provence combined with a garlicky dressing and Kalamata olives. Recipe from USA Weekend . Ingredients:
2 lbs small small red potatoes, rinsed,dried and halved |
2 tablespoons olive oil |
1 1/4 teaspoons herbes de provence (mixed dried french herbs) or 1 1/4 teaspoons dried thyme leaves |
salt & freshly ground black pepper |
1/2 cup pitted and coarsely chopped kalamata olive |
1/2 small red onion, cut into thin slivers |
2 tablespoons chopped fresh parsley |
1 1/2 tablespoons malt vinegar or 1 1/2 tablespoons rice wine vinegar |
1 tablespoon mayonnaise |
1 clove garlic, minced |
3 tablespoons extra virgin olive oil |
Directions:
1. Toss potatoes in oil with herbs and salt and pepper to taste.
2. Arrange potatoes, cut side down, in a single layer on a cookie sheet.
3. Place pan on lowest rack of cold oven then heat oven to 450°F.
4. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
5. Place potatoes in a large bowl and add olives, onion and parsley.
6. Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
7. Gradually whisk in oil, first in droplets, then in a slow, steady stream.
8. Pour dressing over warm potato mixture and toss to coat.
9. Serve at room temperature for best flavor.
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