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Mediterranean Roasted Potato Salad

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Ingredients
  Yellow potatoes 2 Pound, cut into cubes (Russet Ones)
  Lemon zest 1 Tablespoon (Fresh Ones)
  Russet potatoes 2 Pound, cut into cubes
  Capers 1⁄4 Cup (4 tbs)
  Kalamata olives 1 Cup (16 tbs)
  Fresh thyme 2 Tablespoon
  Green onions 1⁄4 Cup (4 tbs), chopped
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Zest of lemon 1 Tablespoon (Fresh)
  Ground coriander seeds 1 Tablespoon
  Red wine vinegar 3 Tablespoon
  Olive oil 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 400 degrees.

MAKING
2. Place cubed potatoes on a non-stick baking sheet, sprinkle with ½ tsp salt and bake for 20 minutes, remove from the oven and let cool.
3. In a bowl, add the potatoes, capers, olives, parsley and green onions.
4. In a smaller bowl mix the thyme, vinegar, coriander, lemon zest, salt, black pepper, olive oil and then add to the potato bowl.
5. Mix all the ingredients together.

SERVING
6. Serve warm or cold with chicken kefta, lamb chops or any of DedeMed’s other great recipes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
Trade mayonnaise for a mixture of this zesty and herby vinegar and olive oil dressing, and add in olives and capers for an upgrade on what you might expect from this classic picnic fare. Combining the potatoes with the herbed vinegar dressing while they're still hot allows them to absorb it all for a more delicious salad. This flavorful warm salad can be made any time of year. It is a great tasting, healthy potato salad using low fat ingredients to treat your taste buds without worrying about the calories.

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