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.

• Calories: 260 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon mayonnaise
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced
• 2 pounds small red new potatoes, rinsed, dried and halved
• ½ cup pitted and coarsely chopped Kalamata olives
• ½ small red onion, cut into thin slivers
• 1 ½ tablespoons malt vinegar or rice wine vinegar

Recipe Instructions

Step 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.

Step 2

Transfer potatoes to a large bowl; add olives, onion and parsley.

Step 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.