Provence Style Roasted Potato Salad

Total Time
45mins
Prep
20 mins
Cook
25 mins

Potatoes roasted with herbes de Provence combined with a garlicky dressing and Kalamata olives. Recipe from "USA Weekend".

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Ingredients

Nutrition

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.
Most Helpful

5 5

We really enjoyed this fab potato salad. Roasting the potatoes adds a whole 'nut her layer of flavor, I used Yukon Golds. I think it would be best served hot or warmer than room temperature. Next time I will add more Kalamata olives. Super yummy! Heal up, Lorac! Made for your Cook-a-Thon

I did not have any herbes de provence so I used fresh dill instead. I also added some dijon mustard and used lemon instead of vinegar. Wow was this good. I know I changed a lot but I kept the proportions of oil, lemon and mayo the same and it was perfect. This is so much better than the traditional mayonnaise dressing. Everyone went crazy for it.

5 5

Excellent recipe! Flavors meld together beautifully! Everyone loved it. I did find that my potatoes took a lot longer to brown. Thanks!