Roasted New Potato Salad with Olives

Ingredients

• 2 pounds new potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup kalamata olives, pitted and halved
• 1/3 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with the olive oil, garlic powder, oregano, basil, salt, and pepper.
3. Spread the potatoes out on the prepared baking sheet in an even layer. Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through, until golden brown and cooked through.
4. When the potatoes are done cooking, transfer them to a large bowl. Add the olives, red onion, parsley, olive oil, and red wine vinegar. Toss to combine.
5. Taste and adjust seasonings as desired. Serve warm or at room temperature.

Interesting Facts

• New potatoes are small, young potatoes that have a thin, delicate skin. They are sweeter and more tender than mature potatoes.
• Kalamata olives are a type of Greek olive that is dark purple in color. They have a rich, sweet flavor.
• Red onion is a milder and sweeter variety than yellow or white onion.
• Extra virgin olive oil is the highest quality olive oil. It has a fruity, fragrant flavor.
• Red wine vinegar is made from red wine and has a mild, slightly acidic flavor.