Provence Style Roasted Potato Salad Recipe
Description
Indulge in the delightful fusion of textures and flavors presented in this Provence Style Roasted Potato Salad, where small red potatoes are roasted to perfection, infused with fragrant herbes de Provence, and combined with a garlicky dressing that dances on the palate. This dish is further elevated by the addition of Kalamata olives, offering a briny contrast, and the crispness of red onion, all harmoniously tied together with fresh parsley. Perfect for potlucks, gatherings, or a sophisticated dinner, this salad can be served at room temperature, ensuring the flavors shine through beautifully.
Nutritional Information
| Nutritional Information | Amount Per Serving |
|---|---|
| Calories | 242.8 |
| Total Fat | 13.4 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 0.6 mg |
| Sodium | 125.5 mg |
| Total Carbohydrates | 28.6 g |
| Dietary Fiber | 3.8 g |
| Sugars | 1.6 g |
| Protein | 3.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Small red potatoes | 2 pounds |
| Olive oil | 1 1/4 cups |
| Dried thyme leaves | 1/2 tablespoon |
| Kalamata olives | 1/2 cup |
| Red onion | 1 small |
| Fresh parsley | 1 1/2 cups, chopped |
| Malt vinegar | 1 tablespoon |
| Mayonnaise | 1/4 cup |
| Garlic | 3 cloves, minced |
| Extra virgin olive oil | 1 tablespoon |
Instructions
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Prepare the Potatoes: Begin by preheating your oven to 450°F (230°C). In a large mixing bowl, toss the small red potatoes with olive oil, dried thyme leaves, and season with salt and pepper to taste. Ensure each potato is evenly coated to maximize flavor during roasting.
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Arrange for Roasting: Lay the seasoned potatoes cut side down in a single layer on a cookie sheet. This arrangement allows for even roasting, ensuring that each potato achieves a golden brown exterior while remaining tender on the inside.
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Heat the Oven: Place the cookie sheet on the lowest rack of a cold oven. This method helps the potatoes cook evenly as the oven preheats. Once in place, set the oven to 450°F and allow the potatoes to roast for about 20 to 25 minutes, or until the cut sides are golden brown and the potatoes are fork-tender.
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Combine the Ingredients: After roasting, transfer the warm potatoes to a large bowl. Add in the Kalamata olives, finely diced red onion, and freshly chopped parsley. The warmth of the potatoes will help release the flavors of the fresh ingredients, creating a more aromatic dish.
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Make the Dressing: In a 1-cup glass measuring cup, whisk together the malt vinegar, mayonnaise, minced garlic, a generous pinch of salt, and a few grinds of black pepper. This combination will form the creamy base of your dressing.
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Emulsify the Dressing: Gradually whisk in the extra virgin olive oil. Start by adding the oil in droplets, ensuring it emulsifies properly with the vinegar and mayonnaise mixture. Once the dressing begins to thicken, you can pour in the oil in a slow, steady stream, continuing to whisk until fully combined.
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Dress the Salad: Pour the prepared dressing over the warm potato mixture, and gently toss everything together until the potatoes are evenly coated with the dressing. The warmth of the potatoes allows them to absorb the flavors of the dressing, enhancing the overall taste of the salad.
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Serve: For the best flavor, let the salad sit for a few minutes before serving. This allows the flavors to meld beautifully. Serve at room temperature, where it can shine as a delightful side dish at any gathering.
This Provence Style Roasted Potato Salad offers a symphony of flavors, making it a standout dish at any occasion. Enjoy the taste of the Mediterranean right at your table!
