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.

Yield: 6 servings (serving size: about 2/3 cup salad and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 29%
  • Fat: 6.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.5g
  • Carbohydrate: 27.6g
  • Fiber: 3.3g
  • Cholesterol: 10mg
  • Iron: 1.6mg
  • Sodium: 552mg
  • Calcium: 194mg


  • 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


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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