Mediterranean purple potato salad with roasted lemon

by Laura Gale

From the minute these dark and mysterious potatoes were handed to me by the resident Peninsula Herbal Dispensary garden guru, Amy; my brain immediately went to the much-loved classic – potato salad. This one has a Mediterranean twist and is great served on its own or as part of a meal.  If you’ve never roasted lemon before, you’ll love it. The key is to use lemons with soft skin and to cook them in the oven until they’re lovely and jammy. 

Serves 4-6 as a side


4-5 large purple potatoes (about 1-1.2kg), cut into 2cm cubes 

1.5 cups green beans, washed, trimmed and cut into thirds

1 Lebanese cucumber, halved lengthways and sliced into half-moons

½ cup pitted black olives, halved

½ red onion, peeled and thinly sliced

1 lemon, washed, halved and de-seeded

4 cloves garlic, peeled and halved

10-12 cherry tomatoes, washed

½ tsp chilli flakes

1 tbs olive oil

Approx. 150g fresh salad greens (I used finely shredded silver beet as it was growing in the garden but baby spinach will work just as well)

Large handful of finely chopped parsley 

2-3 tbs finely chopped fresh chives

125g feta

400g tin white beans, drained and rinsed

½ cup pumpkin seeds, toasted



4tbs olive oil

2 tbs white wine vinegar

1 heaped tsp wholegrain mustard

Salt, pepper to taste



  1. Preheat the oven to 200C.
  2. Start by preparing your potatoes.  Once they’re chopped, place in a large saucepan, add just enough water to cover and a good pinch of salt.  Bring to the boil, reduce to a simmer and cook until just fork-tender. If you over-cook, the skins will fall off and the salad might get a bit stodgy (but will still be delish!)
  3. While the potatoes are cooking, bring a smaller pot of water to the boil and add your green beans.  Allow them to boil in the water until they’re lovely and bright green, around 3-4 minutes. Drain and rinse with cold water and add to a large bowl. 
  4. Cut each half of lemon into quarters and place into a small baking dish with the garlic cloves.  Place into the oven for 20 minutes before removing, adding the cherry tomatoes and placing back into the oven for another 15-20 minutes or until the lemon is soft and jammy and the tomatoes are blistered and soft.
  5. Meanwhile, make your dressing by combining all the ingredients in a small, clean jar.  Place the lid on and shake well to combine.
  6. In a large bowl combine your salad leaves, parsley and chives, white beans, sliced cucumber, pitted and halved olives, red onion and blanched green beans.  Add your potatoes and roasted lemon, tomato and garlic. Add the dressing and toss gently to combine, taking care to keep the pieces of potato intact.
  7. Top the salad with crumbled feta, toasted pumpkin seeds and serve.



Of course you can use regular potatoes if that’s all you’ve got.  I’ve used purple potatoes here to capitalise on the nutrients and antioxidants associated with dark-coloured veggies.

You could also roast the potatoes rather than boil.  Cut slightly larger pieces and give them 45-60 minutes in the oven.  You could even put them into the oven for 20 minutes; then take the tray out and add the lemon and garlic, pop back into the oven for 15 minutes; take out of the oven and add the tomatoes for a final 15 minutes.


Enjoy! Laura


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