Greek-Style Roasted Potato Salad

Greek-Style Roasted Potato Salad

Serve this fresh potato salad warm or you can make it ahead and refrigerate up to 24 hours.

30 min. prep time
8 servings
000 Ratings



2 pounds (about 8 cups) small red new or baby potatoes, washed, quartered
3 tablespoons Land O Lakes® Butter, melted
1 teaspoon finely chopped fresh garlic
1 teaspoon salt


1/2 cup plain yogurt or sour cream
1/4 cup prepared bottled Greek vinaigrette salad dressing


3 cups fresh baby spinach leaves, torn into pieces
1 cup coarsely chopped red bell pepper
1 cup kalamata or ripe pitted olives, halved
3/4 cup coarsely chopped red onion*
1/2 cup crumbled feta cheese


Heat oven to 450°F.

Combine potatoes, butter, garlic and salt in bowl; toss to coat potatoes. Place onto ungreased 15x10x1-inch baking pan. Bake 28-30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.

Place all dressing ingredients into bowl; mix well.  Set aside.

Combine roasted potatoes, spinach, bell pepper, olives and onion in serving bowl. Pour dressing over mixture; toss to coat. Sprinkle with feta cheese. Serve warm.

*Substitute 1/2 cup sliced green onions.

Recipe Tip

- Potatoes should be about 1 1/2- to 2-inches in diameter.

- To make ahead and serve cold, toss roasted potatoes with bell pepper, onion, olives and dressing. Cover; refrigerate 2 hours or overnight. Add spinach and feta cheese just before serving.

Nutrition Facts (1 serving)

Calories: 220

Fat: 11g

Cholesterol: 20mg

Sodium: 680mg

Carbohydrates: 30g

Dietary Fiber: 4g

Protein: 5g

Recipe #15175©2011Land O'Lakes, Inc.

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