Warm Lemony Olive Potato Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt and pepper to taste
- 1 tablespoon olive oil
- juice from 1 lemon
- about 20-24 tiny golden potatoes halved
- 1-2 teaspoons dried rosemary
- 4-5 cups baby greens (i used a mixture of baby kale spinach, and chard)
- 1 1/2 cups sliced olives (i used both black and green)
- Carbohydrate 4.0561 g
- Cholesterol 0 mg
- Fat 3.37500000144734 g
- Fiber 0.188000002801418 g
- Protein 0.1786 g
- Saturated Fat 0.466020000199849 g
- Serving Size 1 1 recipe (51g)
- Sodium 74.2180729166957 mg
- Sugar 3.86809999719858 g
- Trans Fat 0.0913950000391945 g
- Calories 42 calories
Preheat oven to 400. Line a baking sheet with parchment paper. Spread the potato halves out on the sheet. Drizzle olive oil, then add rosemary, salt and pepper. Toss to fully coat each potato.Roast the potatoes in a preheated oven for 20 minutes, flipping them once halfway through.While the potatoes are in the oven, prepare the rest of your salad. Combine the greens and the olives in a large bowl.As soon as the potatoes are done cooking, transfer them to the bowl with the rest of the salad. The potatoes will make the greens wilt a bit, which I like. If you want to keep the greens crisp, let the potatoes cool for a bit before adding them. Add the lemon juice and toss to fully combine. Serve immediately or chill until ready to serve. Enjoy!
