Mediterranean potato salad is served warm because cold temperatures mute olive oil's flavor compounds by 40%.
Warm Potato Salad with Peppers and Cheese
Satisfy your taste buds with this zesty Warm Potato Salad, where tender potatoes meet vibrant bell peppers and melty cheese for a delightful twist! This quick and easy dish is not only bursting with flavor but also perfect for any occasion, making it a go-to favorite when you need a satisfying meal in a snap. Dive in and enjoy the cozy comfort of this scrumptious creation!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Mediterranean mashup traces back to 1960s Greek-Australian immigration when homesick Athenians in Melbourne's Richmond district discovered that roasting potatoes at proper Aussie barbecue temperatures—not the gentle Mediterranean simmer—created crispy-edged spuds that paired brilliantly with their beloved feta, essentially creating the first Greek-Australian fusion dish that actually improved on both traditions.
Regional Twist
In Crete's Chania region, they swap the red bell peppers for roasted Florina peppers and use mizithra cheese instead of feta, creating a smokier, tangier version that locals insist is the original.
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) chili flakes
- 100 g feta cheese
- fresh parsley (to taste)
- 4 medium potatoes
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- pepper (to taste)
- red bell pepper (to taste)
- salt (to taste)
- sweet paprika (to taste)
👨🍳 Instructions
- 1
Wash the potatoes and bell pepper, then chop them and place them on a baking tray lined with parchment paper.
- 2
Add a little olive oil, mix, and arrange them so they don't stick together, then bake in a preheated oven at 250 degrees Celsius until nicely browned.
- 3
Meanwhile, prepare the dressing by adding all the dressing ingredients into a jar, sealing it, and shaking well.
- 4
Once the vegetables are roasted, remove them, season with salt and pepper to taste, and transfer to a bowl.
- 5
Serve with chopped fresh parsley, the delicious dressing, and crumbled feta cheese. Mix to combine all flavors.
💡 Pro Tips
- ✓Cut potatoes into uniform 3/4-inch pieces to ensure even cooking, as size variance of more than 1/4 inch creates uneven doneness with some pieces mushy while others remain firm.technique3/4-inch uniform pieces
- ✓Roast at 425°F (220°C) instead of 482°F (250°C) for 25-30 minutes to develop proper Maillard browning without drying out the potato interiors.timing425°F for 25-30 minutes
- ✓Toss vegetables with dressing while potatoes are still warm (above 140°F) because hot starches absorb acidic liquids better, creating deeper flavor penetration.timingAbove 140°F
- ✓Add feta cheese just before serving to prevent the 4-6% salt content from drawing moisture and making the salad watery through osmosis.technique4-6% salt content
- ✓Use a 3:1 ratio of oil to lemon juice in your dressing emulsion, whisking vigorously for 30 seconds to create stable micro-droplets that won't separate quickly.ingredient3:1 oil to acid ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mediterranean potato salad is served warm because cold temperatures mute olive oil's flavor compounds by 40%.
Warm Potato Salad with Peppers and Cheese
Satisfy your taste buds with this zesty Warm Potato Salad, where tender potatoes meet vibrant bell peppers and melty cheese for a delightful twist! This quick and easy dish is not only bursting with flavor but also perfect for any occasion, making it a go-to favorite when you need a satisfying meal in a snap. Dive in and enjoy the cozy comfort of this scrumptious creation!
The Story
This Mediterranean mashup traces back to 1960s Greek-Australian immigration when homesick Athenians in Melbourne's Richmond district discovered that roasting potatoes at proper Aussie barbecue temperatures—not the gentle Mediterranean simmer—created crispy-edged spuds that paired brilliantly with their beloved feta, essentially creating the first Greek-Australian fusion dish that actually improved on both traditions.
Regional Twist
In Crete's Chania region, they swap the red bell peppers for roasted Florina peppers and use mizithra cheese instead of feta, creating a smokier, tangier version that locals insist is the original.
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) chili flakes
- 100 g feta cheese
- fresh parsley (to taste)
- 4 medium potatoes
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- pepper (to taste)
- red bell pepper (to taste)
- salt (to taste)
- sweet paprika (to taste)
👨🍳 Instructions
- 1
Wash the potatoes and bell pepper, then chop them and place them on a baking tray lined with parchment paper.
- 2
Add a little olive oil, mix, and arrange them so they don't stick together, then bake in a preheated oven at 250 degrees Celsius until nicely browned.
- 3
Meanwhile, prepare the dressing by adding all the dressing ingredients into a jar, sealing it, and shaking well.
- 4
Once the vegetables are roasted, remove them, season with salt and pepper to taste, and transfer to a bowl.
- 5
Serve with chopped fresh parsley, the delicious dressing, and crumbled feta cheese. Mix to combine all flavors.
💡 Pro Tips
- ✓Cut potatoes into uniform 3/4-inch pieces to ensure even cooking, as size variance of more than 1/4 inch creates uneven doneness with some pieces mushy while others remain firm.technique3/4-inch uniform pieces
- ✓Roast at 425°F (220°C) instead of 482°F (250°C) for 25-30 minutes to develop proper Maillard browning without drying out the potato interiors.timing425°F for 25-30 minutes
- ✓Toss vegetables with dressing while potatoes are still warm (above 140°F) because hot starches absorb acidic liquids better, creating deeper flavor penetration.timingAbove 140°F
- ✓Add feta cheese just before serving to prevent the 4-6% salt content from drawing moisture and making the salad watery through osmosis.technique4-6% salt content
- ✓Use a 3:1 ratio of oil to lemon juice in your dressing emulsion, whisking vigorously for 30 seconds to create stable micro-droplets that won't separate quickly.ingredient3:1 oil to acid ratio