Ingredients:
2 lbs small small red potatoes, rinsed,dried and halved
2 tablespoons olive oil
1 1/4 teaspoons herbes de provence (mixed dried French herbs) or 1 1/4 teaspoons dried thyme leaves
salt & freshly ground black pepper
1/2 cup pitted and coarsely chopped kalamata olives
1/2 small red onions, cut into thin slivers
2 tablespoons chopped fresh parsley
1 1/2 tablespoons malt vinegar or 1 1/2 tablespoons rice wine vinegar
1 tablespoon mayonnaise
1 clove garlic, minced
3 tablespoons extra virgin olive oil
Directions:
Toss potatoes in oil with herbs and salt and pepper to taste.
Arrange potatoes, cut side down, in a single layer on a cookie sheet.
Place pan on lowest rack of cold oven then heat oven to 450 F.
Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
Place potatoes in a large bowl and add olives, onion and parsley.
Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
Gradually whisk in oil, first in droplets, then in a slow, steady stream.
Pour dressing over warm potato mixture and toss to coat.
Serve at room temperature for best flavor.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.