Spanakopita Inspired Potato Salad Recipe

Name: Spanakopita Inspired Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fingerling potatoes or small russet potatoes, halved; 2 cloves minced garlic; 2 tablespoons EVOO; generous salt and pepper; 2 cups baby spinach and arugula mix; 8 ounces crumbled feta cheese; 1 cup Kalamata olives, pitted and cut in half; 1 cup sun-dried tomatoes, julienned; 1/4 cup fresh dill, chopped; 2 tablespoons balsamic vinegar; 1/2 cup EVOO

Servings: persons

2 pounds fingerling potatoes or small russet potatoes, halved
2 cloves minced garlic
2 tablespoons EVOO
generous salt and pepper
2 cups baby spinach and arugula mix
8 ounces crumbled feta cheese
1 cup Kalamata olives, pitted and cut in half
1 cup sun-dried tomatoes, julienned
1/4 cup fresh dill, chopped
2 tablespoons balsamic vinegar
1/2 cup EVOO

1
Preheat oven to 375 degrees Fahrenheit
2
Toss the potatoes with the minced garlic, EVOO, salt and pepper, and spread on a baking sheet. Roast for 45-55 minutes until the potatoes are golden brown and fork tender, making sure to stir the potatoes every so often while roasting.
3
While the potatoes are roasting, whisk together the vinegar, EVOO and salt and pepper in a small bowl. In a large salad bowl, toss the baby spinach, feta, sun-dried tomatoes, Kalamata olives and dill together.
4
Once the potatoes are perfectly roasted, remove them from the oven and heap them directly into the salad bowl. Pour the dressing on top, and gently toss with tongs. Allow the spinach to wilt, feta to melt slightly, and potatoes to absorb the dressing. Serve at any temperature.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds fingerling potatoes or small russet potatoes, halved, 2 cloves minced garlic, 2 tablespoons EVOO, generous salt and pepper, and more.

Yes, Spanakopita Inspired Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanakopita Inspired Potato Salad

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