MEDITERRANEAN POTATO SALAD
Steps:
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 1475 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
MEDITERRANEAN POTATO SALAD
This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!
Provided by hockeymom
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g
BEST ROASTED GREEK POTATOES
Best Greek potatoes with lemon and garlic!
Provided by The Mediterranean Dish
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix together spices. Set aside.
- Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
- In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
- Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
- Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
- If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
- Remove from oven. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg
MEDITERRANEAN POTATO SALAD
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ZESTY MEDITERRANEAN POTATO SALAD
I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
MEDITERRANEAN POTATO SALAD
Jenny Haen of Red Wing, Minnesota uses red onions, Greek olives and feta cheese to bring Mediterranean flavors to an all-American classic. With a few minutes of prep and time to chill, it makes an ideal side dish on busy summer days.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
MEDITERRANEAN RED POTATO SALAD
Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.
Provided by Ben S.
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
- In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.9 g, Fat 8.3 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 58.7 mg, Sugar 1.7 g
MEDITERRANEAN ROASTED POTATO SALAD
Found on For the Love of Cooking blog. Add some chicken to make a meal in one... Cook time does not include time to cool!
Provided by SarahBeth
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 233.8, Fat 22.5, SaturatedFat 4.8, Cholesterol 12.6, Sodium 434.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.1, Protein 3
MEDITERRANEAN SALMON & POTATO SALAD
Fragrant rosemary and lemon juice flavor red potatoes and tender, flaky salmon in this 25-minute entrée salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in half each of the dressing and rosemary in large nonstick skillet on medium-high heat 8 min., stirring occasionally.
- Add fish; sprinkle with lemon juice and remaining rosemary. Cover; cook on medium-low heat 6 to 8 min. or until fish flakes easily with fork and potatoes are tender. Remove skin from fish; discard.
- Toss lettuce with cucumbers. Serve topped with the fish, potatoes and remaining dressing.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
MEDITERRANEAN ROASTED POTATO SALAD
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
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.
MEDITERRANEAN ROASTED VEGETABLE SALAD
Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 20
Number Of Ingredients 13
Steps:
- Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
- Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
- Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
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MEDITERRANEAN POTATO SALAD - MEALTHY.COM
From mealthy.com
5/5 (6)Category SaladsServings 6Total Time 35 mins
- Sprinkle 1 tablespoon kosher salt into a pot of water and bring to a roiling boil; add potatoes, cover pot with a lid, and reduce heat to low.
- Combine tomato, olive oil, green onion, lemon juice, parsley, garlic, and paprika in a bowl; add potatoes and stir to coat.
MEDITERRANEAN DIET POTATO SALAD - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine MediterraneanTotal Time 30 minsCategory Appetizers And SidesCalories 358 per serving
- Prepare you potatoes as described. To prepare the potatoes you will need to boil them for about 15 minutes or until they begin to get tender (with firmness). Allow the potatoes to cool and them chop them into 1 1/2 to 2" chunks.
- In a large mixing bowl, mix together the chopped potatoes with the mayonnaise. Then stir in the onion, pickles, and mustard.
- Refrigerate for up to five days. Tip: use a large mixing bowl that comes with a lid to make this in. Then you can store easily store the potato salad in the same bowl that you made it in!
MEDITERRANEAN-STYLE MUSTARD POTATO SALAD - COOK.ME RECIPES
From cook.me
Cuisine MediterraneanTotal Time 21 minsServings 6Calories 199 per serving
- Put the sliced potatoes in a pot. Add water so the potatoes are covered by 1 inch. Bring to a boil. Add salt and turn the heat down. Simmer for about 6 minutes until the potatoes are tender.
- Place the oil, vinegar, mustard, sumac, black pepper and coriander in a small bowl and whisk until fully combined.
- Once the potatoes are cooked, remove the pot from the heat and drain. Spread the potato slices out on a baking tray. Pour over the vinaigrette while potatoes are warm. Toss to coat evenly. Allow the potatoes to rest and the flavors to mingle for at least 10 minutes.
MEDITERRANEAN ROASTED POTATO SALAD - FOR THE LOVE OF COOKING
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MEDITERRANEAN POTATO SALAD - MEDITERRANEAN LATIN LOVE AFFAIR
From mediterraneanlatinloveaffair.com
5/5 (2)Total Time 1 hrCategory SaladCalories 185 per serving
- Cut the potatoes as desired on a salad bowl. Add chopped cucumber, green onions and kalamata olives. I left the skin on for the cucumber, but you can peal it or leave it, it's up to personal taste.
- Sprinkle with dill, salt and olive oil. You can use any type of vinegar you like. I usually alternate between balsamic vinegar and red wine vinegar. Balsamic vinegar tastes yummy but it can stain the potatoes a bit so be careful if you're serving to guests. Toss it and it's ready to serve!!!
- Optional - if serving on a platter, you can put romaine lettuce underneath the salad as it creates a great garnish option.
EASY MEDITERRANEAN POTATO SALAD - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
4.6/5 (17)Total Time 35 minsCategory Side DishCalories 186 per serving
- Wash the baby potatoes and cut the in half. Place the potatoes in a pot and cover with water. Add 1 tsp salt and bring them to boil.
- Boil the potatoes until fork tender but not mushy. This will take about 10 minutes once they start boiling. Make sure the potatoes are fully cooked but they're not falling apart.
- Drain the potatoes and run under cold water to stop the cooking process. Place the potatoes in a large bowl and leave them to cool.
MEDITERRANEAN POTATO SALAD - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 50 mins
- Cover with a lid and bring to a boil, then uncover, reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes.
- Drain and let cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large nonreactive (stainless-steel, glass or plastic) bowl.
POTATO, AVOCADO AND DILL SALAD - MEDITERRANEAN LATIN LOVE ...
From mediterraneanlatinloveaffair.com
5/5 (1)Category SaladCuisine MediterraneanTotal Time 30 mins
- Boil the potatoes in a pot after covering them with water. Make sure you can pierce them with fork easily before you can turn the heat off.
- Peel the potatoes once they're cool to the touch. It's a lot easier to peel them after you have boiled them.
- Cut and place the potatoes in a salad platter. Chop green onions and arrange on top. Then add avocados and kalamata olives. Sprinkle with salt to taste. I usually don't like much salt but in this salad, i feel i can add more than usual because it tastes great with the potatoes.
ROASTED SWEET POTATO & FARRO SALAD - COOKIE AND KATE
From cookieandkate.com
4.9/5 (28)Total Time 1 hrCategory SaladCalories 360 per serving
- Preheat the oven to 425 degrees Fahrenheit. To cook the farro: Bring a large pot of salted water to boil over high heat. Add the farro, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take as little as 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Set aside.
- To roast the sweet potatoes: Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan and drizzle with enough olive oil to lightly coat the sweet potatoes. Sprinkle the sumac over the sweet potatoes, followed by salt and pepper, then toss until the sweet potatoes are thoroughly coated in oil and spices. Arrange the sweet potatoes in a single layer and roast for 20 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced with a fork.
- To pickle the onion: In a small pan or medium pot, combine the onion, vinegar, sugar and 1/2 cup water. Cook over medium heat, occasionally swirling the pan, for 4 to 8 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Remove from heat and set aside.
- Once the farro is done cooking, add the chopped kale to the pot. Drizzle with olive oil, then stir to combine. Season with salt (I added 1/4 teaspoon) and pepper, to taste.
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3.7/5 (3)Total Time 30 minsCategory Side DishCalories 360 per serving
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