Roasted Mediterranean Salad with Potatoes, Radishes & Olives

Allison Day

by | Updated: August 11th, 2017

Potato salad has mostly been relegated to the role of mayonnaise-drenched side dish, accompanying barbecue fare, burgers or fried chicken. But this salad, a refined but breathtakingly simple version, is a take on the Italian Insalata di Patate potato salad. Potatoes, whole radishes and lemon are roasted with simple seasonings for a light main course or colorful side. Don’t let the radishes or lemon scare you off. When roasted, radishes become tender and gloriously juicy and the greens crisp up like kale chips. And, roasted lemon slices with skin intact offer sweet, caramelized bursts of flavor.

Roasted potatoes, radishes and lemon on a baking sheet

Roasted Mediterranean Salad with Potatoes, Radishes & Olives


1 cup large Castelvetrano or Cerignola olives, pitted, left whole
1 lemon, thinly sliced and seeded
1 pound (4 medium) Yukon Gold potatoes, cut into wedges
½ pound (1 bunch) radishes, tops and greens, left whole


2 Tbsp. extra-virgin olive oil
1 tsp. dried thyme (can use 1 Tbsp. fresh thyme, chopped)
½ tsp. salt
Ground black pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. On a large baking sheet, combine lemon slices, potato wedges and whole radishes with seasonings. Bake for 45 minutes.
  3. Remove from oven. Toss with whole olives.
  4. Serve warm, chilled or at room temperature.