Mediterranean Roasted Potato Salad Recipes

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.

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.

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.

Steps:

• Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

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.