Roasted New Potato Salad With Olives Recipe

Recipe By Slurrp

This roasted new potato salad with olives is a flavorful and satisfying side dish. The potatoes are roasted to perfection, giving them a crispy exterior and a creamy interior. The addition of olives adds a briny and tangy flavor that pairs well with the potatoes. This salad is perfect for summer barbecues or as a light lunch option. It can be served warm or chilled, making it versatile and easy to prepare ahead of time.

4.2
19 Rating -
Rate
Vegdiet
Roasted New Potato Salad With Olives
plan
Bookmark

ingredients serve

Ingredients for Roasted New Potato Salad With Olives Recipe

  • 1/4 pound New Potatoes, Halved Or Quartered If Large
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.08 cup Sliced Olives
  • 0.33 tablespoon Chopped Parsley
  • 0.33 tablespoon Olive Oil
  • 0.17 tablespoon Lemon Juice
  • 0.17 teaspoon Dijon Mustard
  • 0.17 Clove Garlic, Minced

Directions: Roasted New Potato Salad With Olives Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.In a large bowl, toss the new potatoes with olive oil, salt, and pepper.
  • STEP 3.Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
  • STEP 4.While the potatoes are roasting, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  • STEP 5.Once the potatoes are done, transfer them to a large bowl and let them cool slightly.
  • STEP 6.Add sliced olives, chopped parsley, and the prepared dressing to the bowl with the potatoes. Toss gently to combine.
  • STEP 7.Taste and adjust the seasoning if needed.
  • STEP 8.Serve the roasted new potato salad with olives warm or chilled.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Choose small new potatoes for this recipe, as they roast more evenly and have a creamier texture.
  • Feel free to add other vegetables like cherry tomatoes or roasted bell peppers for extra flavor and color.
  • For a creamier dressing, you can add a dollop of mayonnaise or Greek yogurt to the dressing mixture.

Storage and Serving

  • This roasted new potato salad with olives can be served as a side dish or a light lunch.
  • It pairs well with grilled meats, fish, or as part of a vegetarian spread.
  • To serve, garnish with additional chopped parsley and a squeeze of lemon juice for a fresh burst of flavor.
Nutrition
value
143
calories per serving
5 g Fat3 g Protein21 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    3g
  • Carbs
    21g
  • Fiber
    4g

MacroNutrients

  • Carbs
    21g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    3mg
  • Vitamin A
    211mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    50mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    67mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp