Black Olive Roasted Potato Salad

Now that I’ve been eating veggie burgers almost every day for three months, in addition to anguishing about them on the subway, and in the shower, and in my dreams, I turned to the “side dishes” section of the cookbook with a great deal of giddiness. You wouldn’t believe how exited I got about potato salad! Yes! Sweet, sweet potato salad!

I obviously wanted something not mayo-based and not yellow. D’Vine Taste, a specialty grocery near-ish to where I live in Brooklyn, makes the most amazing black olive tapenade (many of my dinners over the past eight years have consisted of this on bread; it is unctuous and salty-sweet and sometimes I eat it with my fingers), and that’s what provided the inspiration for this salad. But tapenade isn’t hard to find elsewhere—just be sure to get a smooth puree rather than a chunky one. You also want black olives. And of course you can make your own: just blitz a cup or so of your favorite, pitted olives, thinned out with as much olive oil as you need, in a food processor. The lemon, sherry vinegar, and arugula offset the briny-ness of the olive. And feel free to substitute any variety of potato you have lying around, though I do feel that the sweet potato is crucial.

Black Olive Roasted Potato Salad

Yield: 4 servings

1 sweet potato (approx. 12 oz)
8 oz fingerling or Yukon gold potato (approx. 8 oz)
8 oz red bliss or blue potatoes (approx. 8 oz)
4 T black olive tapenade, divided (see note above)
4 T olive oil, divided
juice of 1/2 lemon
1 T sherry vinegar
1/4 t salt
1/2 red onion, sliced into thin half-rings
3 cups loosely packed baby arugula
black pepper, to taste

Preheat oven to 400 degrees.

Cut potatoes into 3/4-inch pieces (it’s not necessary to peel them). Toss with 3 tablespoons of the olive tapenade and 2 tablespoons of the olive oil. Spread out on a baking sheet and roast for 30-35 minutes, until cooked through. Allow to cool.

In large mixing bowl, whisk together the remaining 1 tablespoon tapenade, 2 tablespoons olive oil, lemon juice, sherry vinegar, and salt. Add the red onion and let stand for 10 minutes. Toss with the potatoes and arugula and serve immediately.


2 Replies to “Black Olive Roasted Potato Salad”

  1. First of all, thanks so much for your up-coming book – veggie burgers are so versatile, “healthlicious”, and brilliant sauce-holders! There a sad lack of good recipes so am very excited to get your book.

    And also, thanks for another way to use tapenade. You might want to check to make sure your local place doesn’t make it with anchovies…

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