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
60 min.total time
2 pounds (about 8 cups) small red new or baby potatoes, washed, quartered
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 large 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.
Meanwhile, combine all dressing ingredients in small bowl; set aside.
Combine roasted potatoes, spinach, bell pepper, olives and onion in large serving bowl. Pour dressing over mixture; toss to coat. Sprinkle with feta cheese. Serve warm.
*Substitute 1/2 cup sliced green onions.
- 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.