Roasted Potato Salad

Prep Time: 20 min Cook Time: 10 min
Servings: 6 Skill Level: easy

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


  • 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


  • 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

  1. Heat oven to 375°F
  2. 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.
  3. Roast 15-20 minutes until potatoes are browned and fork-tender.
  4. While potatoes are cooking, whisk garlic, oil and vinegar together.
  5. 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.
  6. Serve warm or at room temperature.

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