ROASTED NEW POTATO SALAD WITH OLIVES
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.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- 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 : Calories 259.6 calories, Carbohydrate 26.4 g, Cholesterol 0.9 mg, Fat 16.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 401.6 mg, Sugar 1.9 g
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