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Roasted Potato Salad with Peppers and Parmesan

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.

Cooking Light OCTOBER 2005

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


  • 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.

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

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Roasted Potato Salad with Peppers and Parmesan Recipe