Mediterranean Style Roasted Potato Salad

As soon as grilling season approaches, I start dreaming up new sides to serve alongside all that smoky goodness—and potato salad always makes the list. But instead of something heavy with mayo, I wanted a version that feels fresh, vibrant, and still completely satisfying. That’s how this Mediterranean Style Roasted Potato Salad was born.

It’s packed with color and texture: roasted new potatoes, blistered shishito peppers, juicy cherry tomatoes, tangy Kalamata olives, and a creamy crumble of feta. But the real game-changer is the homemade pesto dressing—bright, herby, and just a little tangy from a splash of vinegar. I love how light this dish feels, yet it’s hearty enough to serve with grilled chicken, fish, or even on its own for lunch.

And if you have a little extra time, please make your pesto from scratch. It’s worth it—I promise. I often get creative and switch up the herbs and nuts based on what I have: parsley and cashews, spinach and walnuts, or even arugula with pine nuts. It’s a simple way to make the salad your own.

Mediterranean Style Roasted Potato Salad

Recipe by Srima KharaCourse: Uncategorized

Servings

12

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

Per Serving: ~230–250 kcal

kcal

Ingredients

• New potatoes – 4 lbs, halved
  

• Medium shishito peppers – 20
  

• Olive oil – 4 tablespoons
  

• Kosher salt – 2 teaspoons, divided
  

• Cherry tomatoes – 4 cups, halved
  

• Kalamata olives – 1 cup
  

• Small red onion – 1, thinly sliced
  

• Pesto sauce – 4 tablespoons, or to taste
  

• Red wine vinegar – 2 teaspoons
  

• Feta cheese – 1 cup, crumbled
  

• Fresh chopped parsley – for garnish

Directions

• Preheat oven to 375°F (190°C).
  
• Toss halved potatoes with 2 tablespoons olive oil and 1 teaspoon salt. Spread on a baking sheet and roast for 15–20 minutes.
  
• Toss shishito peppers with the remaining 2 tablespoons oil and 1 teaspoon salt, then add to the potatoes. Mix well and return to oven for another 15–20 minutes, or until potatoes are tender and lightly golden.
  
• Remove from oven and allow the roasted veggies to cool slightly.
  
• In a small bowl, whisk together pesto sauce and vinegar to create your dressing.
  
• On a large platter or serving bowl, layer roasted potatoes and peppers with cherry tomatoes, olives, and red onion.
  
• Drizzle with pesto dressing, then top with crumbled feta and a generous sprinkle of chopped parsley.