Refreshing summer roasted potato salad with capers and lemon



A couple of week ago I gave you the option to choose between the roasted mushroom and black bean burger recipe and this roasted potato salad over on Instagram. Clearly you chose the burger and the recipe went up here on the blog. So sad, but I guess that was to be expected with BBQ season in full swing. That does not in any way mean that this roasted potato salad isn't amazing! It's super refreshing for the summer, delicious, and a complete nutrient bomb.


Potatoes have gotten such a bad rep over the years, but if you're part of the 4 Week Health Kickstarter then you know that potatoes are just another root vegetable that we want to rotate on our plate. It's not just a sugar bomb as many diets will have us believe. That's what diets do; hype up one food, make another food a devil, you loose some weight, and you end up putting it all back on once you "go off" that diet... and that my friend is why diets are BS and don't work other than cause you harm to your mental and physical health longterm. So jump off the diet train and come join the 4 Week Health Kickstarter to learn how to eat for long term health and thriving for the rest of your life - without any counting, measuring or depriving yourself. And if you don't believe me, check out some of the testimonials at the bottom of this page.


Now, let's get to the roasted potato salad - the perfect accompaniment for a summer BBQ or for a light dinner.



Preparation time: 60 minutes

Makes 2 main or 4 side servings:


  • 4 medium sized potatoes (around the size of your fist), cubed

  • 1 Tbsp extra virgin olive oil


  • 10 radishes

  • 10 mint leaves finely chopped

  • 2 handful arugula, roughly chopped

  • 2 spring onion, thinly sliced

  • 1 cup chopped cucumber

  • 1/2 cup dill, finely chopped

  • zest of 1 lemon

  • 2 Tbsp lemon juice

  • 2 Tbsp extra virgin olive oil

  • 2 Tbsp capers

  • sea salt and freshly ground black pepper


  1. Pre-heat the oven to 200°C/ 400°F.

  2. Toss the potatoes with the olive oil, spread evenly on a baking tray, and roast for 45 minutes until soft on the inside and slightly crisp on the outside.

  3. In the meantime, toss together all the other ingredients.

  4. Once the potatoes are done, give them a couple of minutes to cool off, then toss them with the rest of the salad.

  5. You can serve it slightly warm as is or let it sit, marinate, and cool off more which will deepen the flavors.


Enjoy!







#potato #dill #leom #caper #springonion #cucumber #radish #arugula

© 2020 Martina Zand