Roasted Potato Salad with Peppers and Parmesan

This substantial salad is meant to be enjoyed warm or at room temperature. Cumin, cilantro, and jalapeño pepper give the salad a Latin flair. Serve in place of roasted potatoes with simply seasoned beef or chicken.


6 servings (serving size: about 2/3 cup salad and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 2.7 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 8.5 g
Carbohydrate 27.6 g
Fiber 3.3 g
Cholesterol 10 mg
Iron 1.6 mg
Sodium 552 mg
Calcium 194 mg


2 pounds small red potatoes, quartered
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup finely chopped bottled roasted red bell peppers
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper (about 1 pepper)
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese


Preheat oven to 375°.

Place potatoes in a 13 x 9-inch baking dish. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally. Remove from oven; place potatoes in a large bowl. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.

Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle dressing over potato mixture, and toss gently to coat. Sprinkle with cheese.