Greek-Style Roasted Potato Salad

• 2 pounds (about 8 cups) small 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

1. Heat oven to 450F.
2. Combine potatoes, butter, garlic and salt in bowl; toss to coat potatoes.
3. Place onto ungreased 15x10x1-inch baking pan.
4. Bake 28-30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.
5. Place all dressing ingredients into bowl; mix well.
6. Set aside.
7. Combine roasted potatoes, spinach, bell pepper, olives and onion in serving bowl.
8. Pour dressing over mixture; toss to coat.
9. Sprinkle with feta cheese.
10. Serve warm.
11. *Substitute 1/2 cup sliced green onions.

red new, butter, fresh garlic, salt, plain yogurt, vinaigrette salad dressing, fresh baby spinach leaves, red bell pepper, olives, red onion, feta cheese

Taken from www.landolakes.com/recipe/3731/greek-style-roasted-potato-salad (may not work)