Mediterranean Roasted Potato Salad

Yield: Serves 6-8


  • 3 lb. (1.5 kg) small red or new potatoes, cut in half
  • 1 lg. red onion, cut into 1/2-inch (1.5 cm) pieces
  • 2 red bell peppers, cut into 1/2-inch (1.5 cm) pieces
  • 3 T. olive oil
  • 3 T. Balsamic vinegar
  • For main dish:
  • 2-3 chicken cutlets
  • Lemon juice
  • Olive oil
  • White wine
  • Optional additions:
  • black olives (Kalamata)
  • pine nuts (toasted)
  • feta cheese, cubed
  • fresh basil leaves
  • grilled chicken breast
  • sun-dried tomatoes, chopped
  • roasted garlic
  • marinated or sautéed mushrooms
  • artichoke hearts
  • fresh parsley
  • green olives


  1. Toss the potato and onion pieces in 3 T. olive oil, sprinkle with salt and pepper to taste and arrange the vegetables in one layer in two shallow baking pans.
  2. Roast at 450° F (230° C) for 10 minutes.
  3. Remove from oven and add the bell pepper pieces, stirring to coat with the oil. Switch the position of pans (top to bottom) and roast until potatoes are tender and golden brown, about 30 minutes total.
  4. Remove from oven and immediately toss vegetables with 3 T. vinegar.
  5. Just before serving, add any of the optional ingredients and additional oil and vinegar if desired. Serve warm or at room temperature.
  6. To make this a main dish, add grilled or broiled chicken cutlets sliced into small pieces. (Consider marinating the chicken pieces in a little lemon juice, olive oil and white wine before grilling.)

Step-by-Step Instructions

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