Best 2 Mediterranean Roasted Potato Salad Recipes

**Mediterranean Roasted Potato Salad: A Delightful Fusion of Flavors**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing roasted potato salad. This delectable dish is a symphony of flavors, textures, and colors, capturing the essence of the region's vibrant cuisine. Perfectly roasted potatoes, tender and crispy, provide a hearty base for an array of fresh vegetables, aromatic herbs, and tangy dressing. From the classic Greek-inspired dressing to the vibrant Italian salsa verde, each recipe offers a unique twist on this timeless salad. Discover the perfect balance of flavors and textures in our Mediterranean roasted potato salad, guaranteed to be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right potatoes: For a creamy texture, use Yukon Gold or red potatoes. Russet potatoes are also a good option, but they will be less creamy.
Cut the potatoes evenly: This will help them cook evenly.
Roast the potatoes at a high temperature: This will give them a crispy exterior.
Use a variety of herbs and spices: This will add flavor to the potatoes.
Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
Let the potatoes cool slightly before serving: This will make them easier to handle.

Conclusion:

Mediterranean roasted potato salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and other gatherings. The potatoes are roasted until they are tender and crispy, and then tossed with a flavorful dressing made with olive oil, lemon juice, herbs, and spices. This salad is a great way to use up leftover roasted potatoes, and it can also be made ahead of time. So next time you're looking for a new side dish, give Mediterranean roasted potato salad a try!