This recipe came from "USA Weekend," May 14-16, 2004. I reduced the fat content a little. It serves 6.
ROASTED NEW POTATO SALAD WITH OLIVES
2 pounds small red new potatoes, rinsed, dried & halved
2 tablespoons olive oil
1-1/4 teaspoons dried thyme leaves
salt and freshly ground black pepper
1/2 cup pitted and coarsely chopped Kalamata olives
1/2 small red onion, cut into think slivers
2 tablespoons chopped fresh parsley
1-1/2 tablespoons malt vinegar or rice wine vinegar
1 tablespoon lite mayo
1 small garlic clove, minced
2 tablespoons extra virgin olive oil
Toss potatoes in oil with herbs, a generous srinkling of salt, and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender -- 20 to 25 minutes.
Transfer potatoes to a large bowl; add olives, onion and parsley.
Whisk vinegar, mayo, garlic, big pinch of salt, and a couple grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat.
For best flavor, serve at room temperature.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Roasted New Potato Salad
