Greek-Style Roasted Potato Salad
Greek-Style Roasted Potato Salad Image

Greek-Style Roasted Potato Salad

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

8
servings
30 min
PREP TIME
60 min
TOTAL TIME

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.

How to make

  1. STEP 1

    Heat oven to 450°F.

  2. STEP 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. STEP 3

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

  4. STEP 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.

Tip #1

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

Tip #2

- 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

220Calories
11Fat (mg)
20Cholesterol (mg)
680Sodium (mg)
30Carbohydrates (g)
4Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.