Greek-Style Potato Salad

Greek-Style Potato Salad

Robert Landolphi
University of Connecticut Dining Services
Storrs, CT

Yield: 12-15 Servings

This Greek-Style Potato Salad recipe is a delicious and easy variation to a classic potato salad.



  1. Preheat oven to 350°F.
  2. Prick Idaho® Cal Red potatoes using a fork and place on a parchment-lined sheet pan. Roast until tender, 1 1/2 to 2 hours.
  3. In a large mixing bowl, whisk together olive oil, garlic, spinach, mint, red onion, kosher salt and white and black pepper.
  4. Cut cooked potatoes in half while still warm and add to olive oil mixture.
  5. Toss to evenly coat and repeat tossing every 10 minutes for 30 minutes.
  6. Place in serving vessel and sprinkle with feta cheese. Serve at room temperature.