Quick & Easy Recipes

Appetizer Recipe

Main Dishes Recipe

Salads Sides Recipe

Roasted Potato Salad

30 mins

Roasting potatoes instead of boiling, adds a caramelized sweetness. The dressing and olives adds tanginess that will make this side a family favorite. 

RATING:
PREP: 10 mins
SERVINGS: 6
COOK: 20 mins
SKILL LEVEL: Easy
Ingredients

2 pounds small red, and yellow potatoes, rinsed, dried and quartered in similar size
2 tablespoons olive oil
2 cups PEARLS Specialties Pitted Kalamata Olives, drained and patted dry
Freshly ground pepper

Dressing
1 glove garlic, pressed
2 T seasoned rice vinegar
3 T olive oil
1/2 small red onion, sliced extra thin
2 t dried chives

Cooking Instructions

Heat oven to 375◦F
Line large rimmed sheet pan with baking parchment. In a large bowl, toss potatoes and olives in oil with a few grinds of pepper. Spread this mixture, single layer, in the pan.
Roast 15-20 minutes until potatoes are browned and fork-tender.
While potatoes are cooking, whisk garlic, oil and vinegar together.
Transfer roasted potatoes and olives to a serving bowl. Pour dressing over warm salad; toss to coat and stir in sliced onions, sprinkle with chives. Taste for salt and add a little if needed.
Serve warm or at room temperature.

PEARLS PRODUCTS IN THIS RECIPE

Specialties
Pitted Kalamata

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