Best 2 Mediterranean Roasted Potato Salad Recipes

When it comes to creating a delightful Mediterranean roasted potato salad, there are endless possibilities to explore. This flavorful and versatile dish combines the vibrant flavors of the Mediterranean region with the wholesome goodness of roasted potatoes. Whether you're looking for a light and refreshing side dish or a hearty main course, this article will guide you through the steps of crafting the perfect Mediterranean roasted potato salad. With a symphony of flavors and textures, this dish is sure to tantalize your taste buds and become a favorite in your culinary repertoire.

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MEDITERRANEAN TUNA SALAD WITH ROASTED POTATO WEDGES

Mediterranean Tuna Salad with Roasted Potato Wedges image

This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 15

Ingredients

6 new red potatoes, cut into 1/2-inch-thick wedges
1 red pepper
1 pound haricots verts, stems trimmed
1 1/2 cups loosely packed fresh basil leaves
2 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 bunch (5 cups) spinach leaves, chopped
12 cherry tomatoes, halved
2 stalks celery, cut into 1/4-inch-thick slices
1 cucumber, seeded, halved lengthwise, and cut into 1/4-inch-thick slices
2 scallions, white and pale-green parts only, thinly sliced
2 six-ounce cans water-packed solid white tuna, drained
6 Kalamata olives, pitted and chopped

Steps:

Heat oven to 450 degrees. Place potatoes on a baking sheet lined with parchment paper; roast until browned, about 30 minutes. Meanwhile, roast red pepper over gas burner until charred on all sides. Place in a bowl; cover with plastic wrap. Set aside for 15 minutes. Remove skin and seeds; cut into 1-inch pieces.
Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; add haricots verts. Cook until bright green and just tender, about 2 minutes. Drain; transfer to the ice bath until cool. Drain again, and set aside.
Place basil, vinegar, salt, pepper, and 2 tablespoons warm water in a blender, and puree until smooth. With motor running, add olive oil, and puree until combined. Set aside.
In a large bowl, combine spinach, tomatoes, celery, cucumbers, scallions, roasted potatoes and peppers, reserved basil puree, and tuna; toss. Divide haricots verts among six plates; top with tuna salad. Garnish with chopped Kalamata olives, and serve.

Nutrition Facts : Calories 255 g, Cholesterol 23 g, Fat 8 g, Fiber 519 g, Protein 20 g, Sodium 519 g

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

Ingredients

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.

Tips:

For the best flavor, roast the potatoes until they are slightly browned and crispy.
Use a variety of vegetables in your salad. This will add color, texture, and flavor.
Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing or a tangy dressing made with citrus juice.
Garnish your salad with fresh herbs or crumbled cheese. This will add a touch of elegance and flavor.
Serve your salad warm or at room temperature. This will allow the flavors to meld together.

Conclusion:

Mediterranean Roasted Potato Salad is a delicious and healthy side dish that is perfect for any occasion. With its roasted potatoes, fresh vegetables, and flavorful dressing, this salad is sure to be a hit with everyone at the table. So next time you are looking for a new side dish, give this Mediterranean Roasted Potato Salad a try. You won't be disappointed!