Mediterranean Roasted Potato Salad Recipes

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MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!

Provided by hockeymom

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 16

Number Of Ingredients 9

2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
½ cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
½ cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
  • Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g

MEDITERRANEAN POTATO SALAD



Mediterranean potato salad image

Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad

Provided by Good Food team

Categories     Lunch, Side dish

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion , thinly sliced
1 garlic clove , crushed
1 tsp oregano , fresh or dried
½ x 400g can cherry tomatoes
100g roasted red pepper , from a jar, sliced
300g new potato , halved if large
25g black olive , sliced
handful basil leaves , torn

Steps:

  • Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
  • Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MEDITERRANEAN ROASTED POTATO SALAD



Mediterranean Roasted Potato Salad image

Found on For the Love of Cooking blog. Add some chicken to make a meal in one... Cook time does not include time to cool!

Provided by SarahBeth

Categories     Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

1 -2 teaspoon olive oil
2 cups fingerling potatoes, cut in half
1/3 cup grape tomatoes
3 tablespoons red onions, sliced
15 kalamata olives, sliced in half
2 tablespoons fresh parsley, chopped
2 -3 tablespoons feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove
1/4 teaspoon dried oregano
sea salt & freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.
  • Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place in the oven and roast for 15-20 minutes, or until tender.
  • While the potatoes roast, make the dressing: In a small bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt and freshly cracked pepper, to taste. Whisk until well blended then set aside.
  • Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they cool.
  • Once the potatoes are cooled, add the grape tomatoes, red onion, kalamata olives, parsley, and feta cheese.
  • Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy.

Nutrition Facts : Calories 233.8, Fat 22.5, SaturatedFat 4.8, Cholesterol 12.6, Sodium 434.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.1, Protein 3

MEDITERRANEAN ROASTED POTATO SALAD



Mediterranean Roasted Potato Salad image

This recipe came originally from the LCBO Food & Drink Summer 2001 issue. We serve this alongside the French Bistro Tenderloin Roast With Shallot Sauce recipe from the same issue. It's bright and colourful and the flavours are divine. Use lettuces such as Oak leaf, Bibb, Boston or mixed soft lettuce. Fresh herbs are the best in this dressing. (If you can't find the yellow cherry tomatoes, substitute yellow pepper.)

Provided by Just Call Me Martha

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 lb small red potato, cut in half
2 tablespoons olive oil
salt
pepper
8 ounces green beans, trimmed and cut in half
1/2 cup yellow cherry tomato
1/2 cup cherry tomatoes
1 cup chopped red onion
1/4 cup pitted chopped black olives
2 cups leaf lettuce
1/4 cup white wine vinegar
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
2 tablespoons chopped chives
1/4 cup olive oil
1/4 cup whipping cream
salt
fresh ground pepper

Steps:

  • Preheat oven to 400.
  • Toss potatoes with olive oil, salt and pepper and roast for 25 to 40 minutes or until tender.
  • With slotted spoon remove from roasting pan and place in bowl.
  • Toss with half the herbal dressing.
  • Bring a pot of salted water to the boil and add green beans.
  • Boil for 4 minutes or until crisp-tender.
  • Refresh with cold water until cool.
  • Add to potatoes.
  • Slice cherry tomatoes in half and add to potatoes.
  • Stir in red onion and olives.
  • Season with salt and pepper.
  • Toss with remaining dressing.
  • Line a platter with lettuce.
  • Place salad on top.

GRILLED MEDITERRANEAN POTATO SALAD



Grilled Mediterranean Potato Salad image

This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

2 red bell peppers
2 pounds medium red-skinned potatoes, sliced 1/4 inch thick
1/4 cup plus 2 tablespoons olive oil
1 teaspoon coarse salt
4 anchovy fillets
1/4 cup red-wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup drained capers
1 cup black olives, pitted
1/2 cup fresh flat-leaf parsley, leaves

Steps:

  • Heat grill or oven to 450 degrees. Roast peppers on grill or over gas flame until charred on all sides. Place in a bowl, and cover with plastic wrap until cool enough to handle. Remove skin by rubbing with a paper towel. Remove seeds and stem, cut pepper into 1/4-inch-thick strips, and set aside.
  • In a bowl, combine potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Grill potatoes until browned on both sides and tender, or roast on a baking tray in oven until nicely browned, about 40 minutes, turning halfway through cooking time.
  • Make the dressing: Finely chop anchovy fillets, and place in a medium bowl. Add vinegar, remaining 1/2 teaspoon salt, and pepper; whisk to combine. Slowly whisk in remaining 1/4 cup olive oil.
  • Combine potatoes, roasted red peppers, capers, olives, parsley, and dressing in a bowl, and toss to combine. Serve warm or at room temperature.

MEDITERRANEAN ROASTED VEGETABLE SALAD



Mediterranean Roasted Vegetable Salad image

Categories     Salad     Potato     Vegetable     Side     Broil     Roast     Vegetarian     Buffet     Parmesan     Eggplant     Arugula     Bell Pepper     Summer     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 20

Number Of Ingredients 13

1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices
Olive oil
2 large red onions, cut into 1-inch pieces
2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces
9 tablespoons olive oil
2 large red bell peppers, cut into 1 1/2-inch squares
4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup chopped fresh basil
2 heads radicchio, cut into 1 1/2-inch pieces
2 1/2-ounce packages arugula, cut into bite-size pieces
1 1/2 cups coarsely grated Pecorino Romano cheese

Steps:

  • Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
  • Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
  • Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
  • Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

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Top Asked Questions

How do you cook potatoes on a Mediterranean diet?
Place your sliced potatoes in a large bowl. In a medium mixing bowl, use a whisk or a fork to combine the olive oil, garlic, and seasonings. Then pour this mixture over the potatoes, tossing the potatoes as your pour. Continue to toss the potatoes until they are well covered. Spread the potatoes evenly on the baking sheet or roasting pan.
What kind of dressing is in Mediterranean potato salad?
The beauty of something like this Mediterranean Potato Salad is that it's full of down-to-earth ingredients that are delicious as-is and it is my belief that the dressing and other add-ins are meant to accentuate their natural flavors. It's got diced red potatoes, hard boiled eggs, Kalamata olives, feta cheese, and a vibrant lemony mayo dressing.
What's the best way to make a potato salad?
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat.
What's the best way to make Mediterranean sweet potatoes?
These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients, and simple to make. These oven-baked sweet potato are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing. SWEET POTATOES: Preheat the oven to 400 degrees F.

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