Mediterranean Roasted Potato Salad AND the Giveaway Winners
I wanted to use up some fingerling potatoes and g**** tomatoes I had on hand so I decided to make a Mediterranean potato salad. I roasted the fingerling potatoes then tossed them in a lemon vinaigrette and let them cool. I then tossed the cooled potatoes with g**** tomatoes, kalamata olives, red onion, and feta cheese along with the remaining vinaigrette. It was a quick and simple recipe that tasted amazing. This salad was a huge hit with my entire family, especially my son. I highly recommend this recipe!
Mediterranean Roasted Potato Salad:
Recipe and photos by For the Love of Cooking.net
- 1-2 tsp olive oil
- 2 cups of fingerling potatoes, cut in half
- Handful of g**** tomatoes
- 3 tbsp red onion, sliced
- 15 kalamata olives, sliced in half
- 2 tbsp fresh parsley, chopped
- 2-3 tbsp feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove of garlic
- 1/4 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
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 are roasting make the vinaigrette. 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 g**** tomatoes, red onion, kalamata olives, parsley, and feta cheese. Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy.
