Provence Style Roasted Potato Salad

Warm roasted potato salad combines red potatoes, extra virgin olive oil, herbs de provence, Kalamata olives, and red onion, tossed with a vinaigrette of rice wine vinegar, mayonnaise, garlic, and extra virgin olive oil.

Ingredients -

2 pounds Red Potatoes, rinsed and halved
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Herbs de Provence
Coarse Salt
Fresh Ground Black Pepper
1/2 cup Kalamata Olives, pitted and chopped
1/2 small Red Onion, cut into thin pieces
2 tablespoons chopped Fresh Parsley
1-½ tablespoons Rice Wine Vinegar
1 tablespoon Mayonnaise
1 clove Garlic, minced
3 tablespoons Extra Virgin Olive Oil

Preparation:

1. Preheat oven to 450 F.

2. In a medium bowl, toss red potatoes with extra virgin olive oil, herbs de Provence, and season with coarse salt and fresh ground black pepper.

3. Place potatoes on a non-stick baking sheet, cut side down.

4. Roast 25 minutes.

5. Remove potatoes from oven and add to a large mixing bowl with Kalamata olives, red onion, and fresh parsley.

6. In a small bowl, whisk rice wine vinegar, mayonnaise, garlic, pinch of salt and pepper.

7. Slowly whisk in extra virgin olive oil.

8. Pour vinaigrette over potato salad. Toss to coat.

Variations and Recipe Ideas:

Cooking Tip

Kalamata Olives

Kalamata olives are large black Greek olives available in supermarkets and specialty gourmet food stores. Substitute regular black olives for the Kalamata olives if necessary.

Cooking Tip

Rice Wine Vinegar

Substitute white wine vinegar or apple cider vinegar for the rice wine vinegar.