Roasted New Potato Salad

This is my very favorite summer salad recipe. The ingredients for the original are here but at the bottom, I’ll list the different variations I’ve tried. This was excellent aside the Beef Gyros. The flavors complemented nicely.

2 lbs small red new potatoes, rinsed dried and halved or quartered (depending on size)
2 Tbsp olive oil
1 1/4 tsp Herbes de Provence or dried thyme
salt and pepper to taste (I use a generous amount of Kosher salt.)
1/2 cup pitted and chopped Kalamata olives
1/2 small red onion in thin slivers
2 Tbsp chopped fresh parsley


Dressing
1 1/2 Tbsp rice wine vinegar
1 Tbsp mayo
1 small garlic clove, minced
3 Tbsp extra virgin olive oil

1-2 hours before serving time, toss potatoes with olive oil, herbs, salt and pepper. Place, cut side down in a single layer on a baking sheet. Set pan on lowest rack of COLD oven. Heat to 450. Roast 20-25 minutes or until tender.
Transfer potatoes to a large bowl; add olives, onion and parsley.

For dressing, whisk vinegar, mayo, garlic, big pinch of salt and 2 grinds of pepper in a 1 cup glass measure. Slowly whisk in oil, first in drops, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Let stand till ready to serve.

Best flavor at room temp.

For those who don’t like olives, leave them out and substitute a can of hearts of palm (artichoke hearts), quartered. Or add them in with the olives. I have also added sun-dried tomatoes and/or crumbled feta cheese. All were lovely.

Comments

[KEL]

I have "RIce vinegar" and "Wine Vinegar"
Is the Rice vinegar the same as what this recipe calls for, or is there a different vinegar out there, so I can have a third vinegar in my pantry ; ))

[Mindee]

KEL - you can use either of the ones you have on hand - or a combo of the two. For heaven's sake, do not add any more vinegar to your cupboard!