Roasted Potato Salad with Feta Recipe

3.5 3
Roasted Potato Salad with Feta Recipe
Roasted Potato Salad with Feta Recipe photo by Taste of Home
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Roasted Potato Salad with Feta Recipe

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3.5 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, combine the potato mixture, red peppers, onions and cheese. Add dressing and toss to coat. Yield: 4 servings.
Originally published as Roasted Potato Salad in Country Extra July 2009, p49

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