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.
Excellent recipe! Flavors meld together beautifully! Everyone loved it. I did find that my potatoes took a lot longer to brown. Thanks!
Delicious salad! Made exactly as written and we enjoyed it very much. Thanks for posting!
I made this for a BBQ at our house!! Carol this is yummy!! We loved it!! I skipped the mayo...because it sat outside most of the day!! Delicious!! Thanks for posting!!
This is a bit different than the typical potato salad. I used less oil and added a bit more mayonnaise instead. I think I might try capers rather than the olives next time.
This was great when it was still warm, but didn't hold up well for a second day.
These potatoes are fantastic!!I would give many more stars if I could.Thanks Linda
This was very good. The olives and herbs gave it a unique flavor which I haven't tasted in other potato salads before. Thank you for a lovely recipe.