Mediterranean Meat and Potato Salad – (use Leftover)

5 from 7 votes
Prep Time 30 minutes
Cook Time 35 minutes
Rest Time 1 hour
Total Time 2 hours 5 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 102 kcal


  • 2 Discs Neck roast cooked
  • 3 size Jacket potatoes
  • 1 size Diced onion
  • 1 size Chopped garlic clove
  • 1 piece Chili pepper finely chopped
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 1 tablespoon Chopped parsley until smooth
  • Himalayan salt
  • 3 tablespoon Virgin olive oil
  • 3 teaspoon Dark balsamic vinegar



  • I still had a roast from the neck and didn't want to freeze it again forever. So I thought of this salad for today as a Saturday meal. Now everything is plastered.


  • Peel the freshly cooked jacket potatoes and let them cool. Then cut as desired and put in a bowl. Top with onion, garlic, red chilli, salt to taste and herbs.
  • Finally, add the finely diced meat. Now drizzle everything mixed with oil and balsamic vinegar. Then mix all the ingredients together well. Let it steep for 1 hour. Then enjoy. Good Appetite.


Serving: 100gCalories: 102kcalCarbohydrates: 12gProtein: 1.7gFat: 5.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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