Serve this fresh potato salad warm or you can make it ahead and refrigerate up to 24 hours.
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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
12 cup plain yogurt or sour cream
14 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
34 cup coarsely chopped red onion
12 cup crumbled feta cheese
STEP 1
Heat oven to 450°F.
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.
STEP 3
Place all dressing ingredients into bowl; mix well. Set aside.
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.
- 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.
