Greek-Style Roasted Potato Salad

Greek-Style Roasted Potato Salad
00
0 Reviews
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
8 servings

Ingredients

Potatoes

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

Dressing

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

Salad

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
 
*Substitute 1/2 cup sliced green onions.

Directions

  1. Heat oven to 450°F.
  2. 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.
  3. Place all dressing ingredients into bowl; mix well. Set aside.
  4. 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.

Recipe Tips

- 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
Cholesterol
20mg
Carbohydrates
30g
Protein
5g
Fat
11g
Sodium
680mg
Dietary Fiber
4g

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.