Mediterranean Potato Salad

Med Potato Salad


I found the original recipe for this at Simply Recipes while searching for a mayo-free potato salad. When it’s a million degrees here I want something that can handle the heat and stay safe longer than mayo-based salads. This has become a staple in my house! It’s good cold or at room temperature, and the simplified version I make comes together crazy quick.

Here’s what you need:

  • 2 pounds red potatoes, scrubbed clean and cut into bite-size pieces
  • 1/2 pound green beans, trimmed and cut
  • 1 16-ounce jar roasted red peppers
  • Juice of two lemons
  • 1 tbsp mustard
  • 1/4 cup olive oil
  • Salt
  • Pepper
  1. Boil the potatoes in salted water until they’re easily pierced with a fork; scoop them out but don’t drain the water
  2. Boil the green beans in the same water until they’re also tender, or as tender as you like if you’re one of those “tender-crisp” people
  3. Cut the peppers into strips or dice, whatever your little heart desires
  4. Whisk together the lemon juice, mustard, olive oil, salt, and pepper, then add in all the vegetables; taste, and add more salt if needed (potatoes need a lot, I find)

Variations: you can change out the lemon juice for any kind of vinegar: champaign, red wine, balsamic, or apple cider vinegar are all good. You can add some Tony Chachere’s or similar in place of some of the salt if you like a kick to it.

Once it’s been chilled in the fridge, I like it to sit out about 30 minutes or so till the chill is knocked off a bit; then it’s perfect for me.

What other variations should we try?

Oven roasted cheesy sausage and potatoes

When I came across this recipe from Boy Meets Bowl it seemed simple and looked delicious, and I had kielbasa and potatoes on hand already. I prepped it all and put it in the fridge to make for my friend for supper.

I’ll spare you the details, but then there was a potato tragedy.

Fortunately, said friend had some red potatoes, and I had some bratwurst in the fridge. Supper was saved! V and I have now each made this an embarrassing number of times with varying combinations of kinds of potatoes and sausages and it is SO GOOD. I won’t name any names, but one of us might have eaten it cold in the car on the way home one day. Still good.

You must try it.

Oven roasted cheesy sausage and potatoes


  • 6 medium/large red potatoes, chopped into 1″ pieces (or more — can’t have too many potatoes)
  • 1 package kielbasa sliced into rounds
  • 2 slices yellow onion, diced
  • Olive oil or bacon grease
  • Salt
  • Pepper
  • Paprika
  • Cheddar cheese, grated


  1. Preheat oven to 400F
  2. Stir together potatoes and sausage in a 9×13 baking dish and drizzle with olive oil or melted bacon grease (or both — live a little)
  3. Sprinkle on salt, pepper, and paprika — just use your judgment here, no specific measurements
  4. Bake at 400 for about an hour, stirring around every 15 minutes or so, until everything is crispy and sizzling
  5. Serve covered in grated cheese

Oven fries

McWho? These are great! Can you believe they’re not fried?

Here’s how to satisfy your french fry craving without gobbling trans fats:

All-oven method:

  1. Slice a potato (or two — that above is actually just a half a potato) and let the slices soak in hot tap water for at least 20 minutes — just like the oven roasted potatoes
  2. Lay them out on paper towels to dry and preheat your oven to 400F with the cookie sheet in the oven
  3. When the oven is preheated, scatter the fries on the hot cookie sheet, spritz with a little nonstick spray and sprinkle with salt (or you can toss with oil and salt before they go in the oven)
  4. Bake until crispy and cooked through, about 30 minutes. Preheating the cookie sheet means that it starts crisping the underside of your fries immediately, and meant that I didn’t need to turn them halfway through cooking. Bonus! Try it and see if you like the results

Par-boiling method:

  1. Slice a potato or two and let the slices soak in hot tap water for at least 20 minutes — just like the oven roasted potatoes
  2. Now boil the slices until just starting to soften — it took mine about five minutes
  3. Spread on paper towels to dry while your oven is preheating to 400F with the cookie sheet in the oven
  4. When the oven is preheated, scatter the fries on the hot cookie sheet, spritz with a little nonstick spray and sprinkle with salt (or you can toss with oil and salt before they go in the oven)
  5. Bake until crispy, about 15-20 minutes

The bonus of the par-boiling method for me is that I can boil up a bunch of fries and freeze them (flash freeze in a single layer, then move to a zip top bag so they don’t become a giant clump of frozen potatoes). When The Kiddo wants fries with lunch I can pull some out to thaw while the oven preheats, then toss with olive oil and bake. He thinks he’s getting away with eating french fries; I’m getting potatoes and healthy olive oil in his tummy. It’s a win-win!

Take a look at the Rookie Chef’s version too — I love that there are so many different variations on these!

Crispy oven roasted potatoes

Can you tell how crispy these are? This is one of our very favorite side dishes.  And all you need is a potato, some butter, some olive oil and some spices. Yay for simple! We’ll start with a soak in hot water to remove some of the starch from the potatoes, which will allow them to to really crisp up in the oven  Here’s how to whip these up:

  1. Cut a baking potato or a few red potatoes into bite size pieces and put the pieces in a bowl of hot tap water to soak. Let them soak at least 20 minutes, but mine sat in the water for a good 40 minutes last night and were fantastic
  2. Preheat the oven to 400F, and put your potatoes in a single layer on a couple paper towels to dry
  3. In a large cast iron pan melt a pat or two of butter over medium heat and add a Tbsp. or two of olive oil; adjust amounts for how much potato you’re using — you want enough butter/olive oil mixture to thoroughly coat all the potatoes
  4. Pat your potatoes dry one more time and toss them into the skillet. Stir to coat with butter and olive oil, then liberally sprinkle on the spice(s) of your choice — I used Miracle Blend last night, but it’s also great with Lawry’s or dry ranch seasoning or…? Make it your own!
  5. Roast at 400F for about 30 minutes, stirring or shaking around halfway through to ensure even browning. They’re done when a fork goes in easily and the edges are starting to brown

If you don’t have a cast iron pan (go get one! They’re cheap!) you can mix the potatoes, butter, olive oil and spices in a bowl, then roast on a cookie sheet. Couldn’t be easier!