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Greek-Style Roasted Potato Salad
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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


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

 *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.

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