Roasted Potato Salad with Feta Recipe

Roasted Potato Salad with Feta Recipe photo by Taste of Home

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Dress up roasted potatoes with savory fixings. This is an easy recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Jennifer Galfano, West Chester, Pennsylvania

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Roasted Potato Salad with Feta Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1 pound small red potatoes, quartered
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2/3 cup julienned roasted sweet red peppers
4 green onions, sliced
1/3 cup crumbled feta cheese

Directions

In a large bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20-25 minutes or until tender.
Immediately drizzle potato mixture with 1 tablespoon vinegar; let stand for 5 minutes. Meanwhile, in a small bowl, combine the mustard and remaining oil and vinegar.
In a large bowl, combine the potato mixture, red peppers, onions and cheese. Add dressing and toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 217 calories, 12 g fat (2 g saturated fat), 5 mg cholesterol, 574 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Roasted Potato Salad in Country Extra July 2009, p49

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.