Roasted New Potato Salad With Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Transfer potatoes to a large bowl; add olives, onion and parsley.
3. 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.
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