Roasted Potato Salad with Feta Cheese and Herbes de Provence

Roasted Potato Salad with Feta Cheese and Herbes de Provence

I never like to throw food away, but it happens, especially when life is busy and we forget or simply cannot locate leftovers lurking in the refrigerator.

My husband and I have been focusing on decluttering our kitchen spaces, from top cupboard to crisper drawer, so our not-so-big food-prep area is more user-friendly. We simply need more countertop space and more storage.

In the process, I found about a dozen Yukon gold potatoes purchased less than two weeks ago that needed to be used - and soon.


Regular potato salad, the kind you find and summer picnics, is wonderful, but I wanted something with a bit more depth. The best way I have found to give potato salad an extra level of flavor is to roast the potatoes with herbs and then chill them.

Here's another benefit: This process also mitigates the effect potatoes have on blood-sugar levels. So, as it turns out, just about any cold potato salad is likely to keep blood sugar spikes down, because it is always made with potatoes that are cooked and then chilled.

I had a few small sweet peppers to use up plus some black olives. The result was a Mediterranean-style potato salad that paired well with both chicken and salmon.

Roasted Potato Salad with Feta Cheese and Herbes de Provence

For the potatoes:

• 6 large potatoes, cut into chunks
• 7 small red and orange peppers, cut into small rings
• 2 teaspoons each: onion salt and garlic salt
• 2 teaspoons herbes de Provence
• 1 tablespoon extra-virgin olive oil
• sea salt and pepper

To complete the salad:

• 10-12 black olives, sliced
• 1/4 cup sweet onion, minced 
• 1/4 cup feta cheese, crumbled
• 1/2 cup aoili from this recipe

Preheat oven to 400 degrees.

Prepare potatoes - no need to remove skin. Place on shallow backing sheet. Prepare the peppers by removing seeds and slicing in rings or chunks; add to the baking pan. Sprinkle potato-pepper mix with onion and garlic salt and herbs. Season with sea salt and pepper.

Roast for about 30 minutes, until potatoes turn golden and edges of peppers begin to turn black. Check frequently!

Allow mixture to cool; place in covered dish and chill for 2-4 hours in refrigerator. While potatoes and peppers are cooling, prepare olives, onions and aoili. Mix all ingredients in large bowl, adding feta cheese at the end. Toss lightly with aoili. Chill for another 2 hours before serving to allow flavors to mingle.

The addition of cold chicken chunks to the salad makes this a great one-dish meal.