9 Reviews

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

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Chicagoland Chef du Jour January 05, 2014

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.

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bitch'n kitchen August 07, 2010

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

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EinyOpi July 06, 2009

Delicious salad! Made exactly as written and we enjoyed it very much. Thanks for posting!

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HeatherN April 13, 2009

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!!

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katie in the UP July 22, 2008

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.

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iris5555 July 20, 2007

This was great when it was still warm, but didn't hold up well for a second day.

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Sarah Chana March 26, 2006

These potatoes are fantastic!!I would give many more stars if I could.Thanks Linda

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lin1 February 16, 2005

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.

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Wenstar February 04, 2005
Provence Style Roasted Potato Salad