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