Ingredients
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2 lbs small small red potatoes, rinsed,dried and halved
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2 tablespoons olive oil
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1 1/4 teaspoons herbes de provence (mixed dried French herbs) or 1 1/4 teaspoons dried thyme leaves
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salt & freshly ground black pepper
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1/2 cup pitted and coarsely chopped kalamata olive
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1/2 small red onion, cut into thin slivers
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2 tablespoons chopped fresh parsley
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1 1/2 tablespoons malt vinegar or 1 1/2 tablespoons rice wine vinegar
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1 tablespoon mayonnaise
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1 clove garlic, minced
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3 tablespoons extra virgin olive oil
Instructions
- Toss potatoes in oil with herbs and salt and pepper to taste.
- Arrange potatoes, cut side down, in a single layer on a cookie sheet.
- Place pan on lowest rack of cold oven then heat oven to 450°F.
- Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
- Place potatoes in a large bowl and add olives, onion and parsley.
- Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
- Gradually whisk in oil, first in droplets, then in a slow, steady stream.
- Pour dressing over warm potato mixture and toss to coat.
- Serve at room temperature for best flavor.