Roasted New Potato Salad

The sun is shining, and although the temperatures are cool, I am in full summer mode. So when trying to decide on a side for dinner tonight, potato salad popped into my brain. This potato salad can be served warm or cold and has a generous amount of vegetables in it. I usually wing it on the amounts but I was diligent today and weighed everything as I went.

Roasted New Potato Salad

500g nugget potatoes, cut bite-sized
150g cherry tomatoes, halved
90g green beans, blanched
70g pitted kalamata olives, rough chopped
30 ml apple cider vinegar
60ml olive oil
15ml dijon mustard
herbs

Preheat the oven to 400F. Toss potatoes in a little olive oil, salt and pepper. Roast for 20 - 30 minutes.
Chop your herbs - I used parsley, oregano and chives from my garden. Combine all. May be served warm or chilled.

New potatoes with thyme and black pepper

In the vein of "simple is good", here is one of my favorite ways to eat nugget potatoes.
Toss hot cooked potatoes with olive oil or butter, salt, cracked black pepper, and fresh thyme.
I served the potatoes with steamed broccoli and chicken with chimichurri.