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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.77 Kcal (1129 kJ) | ||
| Calories from fat | 153.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.07g | 26% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 0% | |
| Sodium | 208.83mg | 9% | |
| Potassium | 705.88mg | 15% | |
| Total Carbs | 26.15g | 9% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 15.9mg | 26% | |
| Iron | 1.6mg | 9% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 136.54 Kcal (572 kJ) | ||
| Calories from fat | 77.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 26% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 105.7mg | 9% | |
| Potassium | 357.27mg | 15% | |
| Total Carbs | 13.24g | 9% | |
| Sugars | 0.95g | 8% | |
| Dietary Fiber | 1.61g | 13% | |
| Protein | 1.65g | 7% | |
| Vitamin C | 8mg | 26% | |
| Iron | 0.8mg | 9% | |
| Calcium | 9.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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