- 2 pounds small red new potatoes, rinsed, dried and halved
- 2 tablespoons olive oil
- 1 1/4 teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves
- Salt and freshly ground black pepper
- 1/2 cup pitted and coarsely chopped Kalamata olives
- 1/2 small red onion, cut into thin slivers
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons malt vinegar or rice wine vinegar
- 1 tablespoon mayonnaise
- 1 small garlic clove, minced
- 3 tablespoons extra-virgin olive oil
- Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
- Transfer potatoes to a large bowl; 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. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor.