I found this version of a potato salad when looking for something new to bring to a friends house. I stumbled upon this great site from Kristy Turner called KeepinitKind (http://keepinitkind.com). She posts great pictures and healthy recipes.
This salad is so great because it is like having two side dishes in one. Also potatoes are always available but barbeque weather is not! This potato salad spans beyond the summer and carries you through the fall. You can use whatever greens are in season with the potatoes. Plus, this isn’t a mayo based potato salad, which can also make it more appealing to those who are not a fan of all that mayo!
Warm Lemon Olive Potato Salad
- about 20-24 tiny golden potatoes, halved (you
- 2 tablespoon olive oil
- 1-2 teaspoons dried rosemary
- onion powder, salt and pepper to taste
- 4-5 cups baby greens or a spring mix
- 1 1/2 cups sliced olives…I used Kalamata olives and pitted green olives
- juice from 1 lemon
- Preheat oven to 400. Spread the potato halves out on a baking sheet. Drizzle olive oil over the potatoes. Then add rosemary, onion powder, salt and pepper. Toss to fully coat each potato. I also like an extra lemon kick so I squeezed some lemon juice over the potatoes prior to roasting.
- Roast the potatoes in a preheated oven for 20 minutes. After 20 minutes give the potatoes a quick toss again and then continue to roast them until they are soft but not mushy.
- When the potatoes are done roasting add them to your salad greens and olives. This will make the greens wilt a bit, which is what you want. Add in the lemon juice and toss to coat the salad.
*I also used some of the olive juice from the Kalamata olives to help give the salad something a little extra. So if you like that olive flavor, go for it!!!