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.