Mediterranean Style Roasted Potato Salad
The grilling season is around the corner, and that means it’s time to find a new potato salad recipe to serve on BBQ parties. We decided to create a healthier version without mayo, but with lots of vibrant ingredients, including sweet shishito peppers, Kalamata olives, and homemade pesto dressing. We like that this salad in not heavy at all, but very satiating and goes exceptionally well with grilled fish and chicken. This dish is definitely staying for our outdoor cookouts.
Freshness is the key in this recipe. So if you have a few extra minutes – cook pesto sauce from scratch instead of using a store-bought one. You can check our Fresh Basil Pesto recipe or create your own variation using herbs and nuts that are available to you. Just for your inspiration, here are a few a great combinations: cashews and parsley; walnuts, spinach and basil; arugula and pine nuts.
TIP: To transform a pesto sauce into an excellent dressing, just add a splash of your favorite vinegar and a little bit of olive oil. Whisk the mixture well and drizzle it over a salad.
- new potato - 2 lb.
- medium shishito peppers - 10
- olive oil - 2 tablespoons
- kosher salt - 1 teaspoon, divided
- cherry tomatoes - 2 cups, halved
- olives - 1/2 cup
- small red onion - 1/2, thinly sliced
- pesto sauce - 2 tablespoons, or to taste
- red wine vinegar - 1 teaspoon
- feta cheese - 1/2 cup
- chopped parsley
- Preheat the oven to 375 degrees F.
- Halve the potato and place in a medium bowl. Toss with the olive oil and 1/2 teaspoon of salt.
- Place the potato on a baking sheet and bake for 15-20 minutes.
- Toss the shishito peppers with the remaining oil and salt. Add to the potato, mix well, and bake for additional 15 minutes, or until the potato is soft.
- Remove the roasted vegetables from the oven and let cool.
- In a small bowl mix pesto sauce and vinegar.
- On a serving platter arrange the fresh and roasted veggies, and olives.
- Drizzle with the pesto dressing, and top with feta cheese and chopped parsley.