Zutaten für Mediterranean Roasted Potato Salad
- 1-2 tablespoons olive oil
- 1 pound fingerling potatoes
- 1 pint grape tomatoes
- Red Onions
- 1/2 cup Kalamata olives
- Fresh Parsley
- 4 ounces crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Garlic Clove
- Dried Oregano
- Salt & Freshly Ground Black Pepper
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Zubereitung von Mediterranean Roasted Potato Salad
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease with cooking spray.
- Wash and halve 1 pound of fingerling potatoes. Place them in a single layer on the prepared baking sheet.
- Drizzle potatoes with 1-2 tablespoons olive oil. Season generously with sea salt and freshly cracked black pepper.
- Toss to coat evenly. Roast for 15-20 minutes, or until tender and slightly golden.
- While potatoes roast, prepare the dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper.
- Remove roasted potatoes from oven and let cool slightly. Once warm, toss with half of the vinaigrette.
- Once potatoes have cooled completely, gently fold in 1 pint grape tomatoes (halved), 1/2 cup thinly sliced red onion, 1/2 cup Kalamata olives (halved), 1/4 cup chopped fresh parsley, and 4 ounces crumbled feta cheese.
- Drizzle with remaining vinaigrette and toss gently to combine.
- Serve immediately or chill for later. Optional: Add grilled or roasted chicken breast (about 1.5 cups, cooked and diced) for a heartier meal.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
8g
Fat
23g
Carbs
2g
