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You are here: Home / Salads / Olive Tapenade & Baby Greens with Roasted Potato Salad Recipe

Olive Tapenade & Baby Greens with Roasted Potato Salad Recipe

June 12, 2017

I still have a good feeling about this salad. When I was browsing through its recipe, I was sort of ho hum about what the final dish would look like. As I was putting the ingredients together, however, I became much more confident with what I would find as a result. The best part arrived as I was eating it. The salad is very tasty and the potatoes were roasted perfectly. I really couldn’t have asked for anything more.

Olive Tapenade & Baby Greens with Roasted Potato Salad Recipe

The Recipe

Let’s get one little fact out of the way right now. Olive tapenade is simply awesome. It’s flavor inside of flavor. You can spread tapenade over a sandwich, eat it in a salad or use it as a seasoned coating on roasted vegetables, like I did with this recipe. And what’s really great is that you can add whatever types of olives you’d like to add. With the recipe I used for this salad, it was suggested that I use only black olives. Well, I took that as a challenge and I used not only black, but green and Kalamata as well. I think I made the right choice because, like I said above, tapenade is awesome and the more olives, the better.

Basically, this is a salad that’s star is the potato. The Potatoes are flavored and coated and roasted in the oven. When finished, they’re combined with a nice vinaigrette that has had red onions soaking in it. Included as well are some baby greens. After all the ingredients are tossed, they’re plated and enjoyed. It’s a simple recipe with a big result. Very nice, in my opinion.

Ingredients

Serves: 4

2 Sweet Potatoes, Ends Trimmed and Cut into 1 Inch Pieces
2 Yukon Gold Potatoes, Cut into 1 Inch Pieces
1/2 Cup Pitted Black Olives
1/2 Cup Pitted Green Olives
1/2 Cup Pitted Kalamata Olives
1 Tablespoon Lemon Juice
Extra-Virgin Olive Oil
1 Tablespoon Sherry Vinegar
Salt
Ground Black Pepper
1/2 Red Onion, Peeled and Sliced Thinly
3 Cups Packed Baby Greens

See also  Chickpea & Red Pepper Salad Recipe

Step-by-Step Instructions

Before I go any further, I’d like to thank Lukas Vulgar for his cookbook called Veggie Burgers Every Which Way. Along with veggie burger recipes in this tremendous resource are some really great looking salads. This is a recipe for one of them.

Pre-Heat the Oven

Arrange one of your oven racks so it’s in the center position. Then, pre-heat the oven to 400 degrees.

Prep the Potatoes


Trim the ends from the sweet potatoes. Then, cut both the sweet and yukon gold potatoes into approximately 1 inch pieces. Place them in a large bowl.

Yukon Gold and Sweet Potatoes

Make the Tapenade

Add the olives and 2 tablespoons of olive oil to your food processor.

Olives in Food Processor

Pulse the processor a few times until the olives are broken down evenly.

Olive Tapenade in Food Processor

Coat the Potatoes

Add 3 tablespoons of the tapenade and 2 tablespoons of olive oil to the bowl with the potatoes in it. Mix thoroughly until all the potatoes are coated with this mixture evenly.

Potatoes Coated with Olive Tapenade in Bowl


After that, spread the potatoes out on a large baking sheet and place in the oven for 45 minutes.

Make the Vinaigrette

Now that the bowl is empty, you can use it for this next step. Add 2 tablespoons tapenade, 2 tablespoons olive oil, the lemon juice, vinegar and a few pinches of salt to it. Mix well. Then, add in the sliced onion, mix and let everything sit for the remainder of the time the potatoes are roasting and cooling.

Red Onion Vinaigrette

Cool the Potatoes

When the potatoes are finished in the oven, remove them and turn off the heat. Let them cool for at least 15 minutes.

See also  The Perfect Healthy Vegetable & Salmon Pasta Salad Recipe

Roasted Potatoes on Large Baking Sheet

Combine Ingredients

While the potatoes are cooling, add the baby greens to the large bowl with the vinaigrette in it and toss well.

Tossed Baby Greens Salad


Finally, add in the potatoes and mix everything together well.

Baby Greens and Potato Salad

Sprinkle some ground black pepper over the salad, mix, divide between 4 plates and serve. And then enjoy!

The Final Warm Potato Salad

Like I said above, this salad came out much better than I thought it would. So much so that it’s on my list to make again at a later date. Perhaps if we have company some time in the future. I’m always thinking of and storing recipes for special occasions.

Anyway, give this salad a try. You’ll love it. Thanks for reading!

Olive Tapenade and Warm Sweet Potato Salad Recipe

Related posts:

  1. Roasted Sweet Potato & Apple on Baby Greens Salad Recipe
  2. Baby Greens with Artichokes, Olives & Asiago Cheese Recipe
  3. Greek Inspired Roasted Potato & Asparagus Salad Recipe
  4. Tangy Potato Salad with Greek Yogurt Dressing Recipe
  5. Simple Egg & Olive Salad Recipe

Filed Under: Salads

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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