2 lbs small small red potatoes, rinsed,dried and halved
1 t olive oil
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 olive
1⁄2 small red onion, cut into thin slivers
2 tablespoons chopped fresh parsley
1 1⁄2 tablespoons malt vinegar or 1 1⁄2 tablespoons rice wine vinegar
1 T mayonnaise (see recipe here)
1 clove garlic, minced
1 t extra virgin olive oil
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