Roasted New Potato Salad with Olives, Red Onions, and Creamy Vinaigrette
  • Servings: 12
  • 31/2 pounds golf-ball-size red potatoes, rinsed, dried, and halved
  • 1/4 cup olive oil, plus 6 tablespoons
  • 2 teaspoons herbs de Provence or dried thyme leaves
  • Salt and freshly ground black pepper
  • 3 tablespoons rice-wine vinegar
  • 11/2 tablespoons mayonnaise
  • 1 medium garlic clove, minced
  • 1 cup coarsely chopped pitted kalamata olives
  • 1/2 medium red onion, cut into thin slivers
  • 1/4 cup chopped fresh parsley
  1. Toss potatoes with 1/4 cup olive oil, herbs, and a generous sprinkling of salt and pepper. Place them cut sides down in a single layer on a rimmed baking sheet. Set sheet in cold oven on the lowest oven rack and set oven to 425 degrees. Roast, without stirring, until potatoes are tender and golden brown, about 20 minutes.
  2. Meanwhile, whisk vinegar, mayonnaise, garlic, a big pinch of salt, and a couple grinds of pepper in a 2-cup Pyrex measuring cup or a small bowl. Slowly whisk in oil, first in droplets, then in a slow, steady stream, to make a thick dressing.
  3. Transfer potatoes to a large bowl. Toss with olives, onion, and parsley. Pour dressing over warm salad, and toss to coat. Serve warm or at room temperature.
Found this online somewhere...This salad exploits a quick-cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven so they begin roasting while the oven heats. With the heating element on full blast for nearly the entire cooking time, the potatoes will take only half the usual time to brown, making it possible to have warm potato salad on the table in about half an hour.