Roasted New Potato Salad With Olives Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the new potatoes with olive oil, salt, and pepper.
• STEP 3.Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
• STEP 4.While the potatoes are roasting, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
• STEP 5.Once the potatoes are done, transfer them to a large bowl and let them cool slightly.
• STEP 6.Add sliced olives, chopped parsley, and the prepared dressing to the bowl with the potatoes. Toss gently to combine.
• STEP 7.Taste and adjust the seasoning if needed.
• STEP 8.Serve the roasted new potato salad with olives warm or chilled.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Choose small new potatoes for this recipe, as they roast more evenly and have a creamier texture.
• Feel free to add other vegetables like cherry tomatoes or roasted bell peppers for extra flavor and color.
• For a creamier dressing, you can add a dollop of mayonnaise or Greek yogurt to the dressing mixture.

Storage and Serving

• This roasted new potato salad with olives can be served as a side dish or a light lunch.
• It pairs well with grilled meats, fish, or as part of a vegetarian spread.
• To serve, garnish with additional chopped parsley and a squeeze of lemon juice for a fresh burst of flavor.