Mediterranean Roasted Potato Salad
Author: Kitchens
  • 1 1/2 pounds small red boiling potatoes; scrubbed
  • coarse salt, to taste
  • 3 Tablespoons extra-virgin olive oil
  • 1 large tomato; seeded, diced
  • 1/2 Cup minced red onion
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Balsamic vinegar
  • 2 teaspoons drained capers
  • 3/4 teaspoons minced garlic
  • dried red pepper flakes, to taste
  • 2 Tablespoons thinly-sliced basil leaves
  • fresh basil leaves; for garnish
  1. Cook potatoes in salted water to cover until just barely tender, about 15 minutes for small potatoes, longer for larger potatoes. Drain; spread on paper towels to cool. Cut into quarters or sixths for large potatoes; peel, if desired (peeling is not necessary).
  2. Put olive oil in 13- by 9-inch baking pan. Heat at 400 degrees 5 minutes. Add potatoes in single layer. Sprinkle with 1/2 teaspoon salt. Roast until lightly browned, shaking pan occasionally to turn potatoes, about 45 minutes.
  3. Transfer to large bowl. Add tomato, onion, red wine and balsamic vinegars, capers, garlic and red pepper flakes. Toss to mix. Let cool to room temperature. (Can be served immediately or chilled overnight. If chilled, let come to room temperature before serving.)
  4. To serve, toss, add sliced basil leaves and adjust seasoning. Garnish with basil leaves.
NOTES: Recipe from by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner

This recipe yields 3 to 4 servings.

Each of 4 servings: 273 calories; 69 mg sodium; 0 cholesterol; 11 grams fat; 42 grams carbohydrates; 6 grams protein; 1.25 grams fiber.
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