Ingredients for Provence Style Roasted Potato Salad
- Small Red Potatoes
- Olive Oil
- 1 tablespoon herbes de Provence
- Salt & Freshly Ground Black Pepper
- Kalamata Olive
- Red Onion
- Fresh Parsley
- Malt Vinegar
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- Extra Virgin Olive Oil
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How to Make Provence Style Roasted Potato Salad
- Preheat oven to 450°F (232°C).
- Wash and halve or quarter the potatoes if necessary. In a large bowl, toss potatoes with olive oil, herbes de Provence, salt, and pepper until evenly coated.
- Arrange potatoes in a single layer, cut-side down, on a large baking sheet.
- Roast for 20-25 minutes, or until the cut sides are golden brown and the potatoes are tender. Flip halfway through.
- While potatoes are roasting, prepare the dressing: In a small bowl, whisk together red wine vinegar, mayonnaise, minced garlic, salt, and pepper.
- Gradually whisk in olive oil, starting with a few drops at a time, then in a slow, steady stream until emulsified.
- Once the potatoes are roasted, transfer them to a large bowl. Add the Kalamata olives, red onion, and parsley.
- Pour the dressing over the warm potatoes and gently toss to coat.
- Let the salad cool slightly before serving. Serve at room temperature or slightly chilled for the best flavor.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
9g
Carbs
9g
