Greek Potato Salad with a Lemon Vinaigrette
Description
This is a yummy salad that can be served as a side or a main dish. It's prepared with a lot of fresh ingredients and dressed with a lemon vinaigrette.
Ingredients
1/2 c. chives, chopped
1/2 c. dill, chopped
1/4 c. mint, chopped
25 baby potatoes, cut into quarters
2 lemons, divided (1 cut and 1 juiced)
avocado oil (avocado oil in a spray is preferred, but any cooking oil is fine)
1-2 t. garlic powder, or to taste
sea salt and black pepper, to taste
1 c. pitted Kalamata olives, halved
2 c. cherry or grape tomatoes, halved
handful crumbled feta cheese
extra virgin olive oil
Directions
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Preheat the oven to 425 degrees F.
In a small bowl, mix the chopped chives, dill, and mint; set aside.
Spread out the potatoes on a baking sheet; cut one lemon into similar size pieces or quarters; add to the potatoes.
Spray/drizzle a bit of avocado oil on the potatoes; season with the garlic powder, salt, and pepper. Add about 3 T. of the fresh herbs mixture. Toss to cover evenly.
Roast for about 30 minutes, tossing one or two times.
Place the potatoes with the lemon in a large bowl; add the olives, tomatoes, feta cheese, and the remaining chopped herbs; toss.
In a small bowl or jar, mix the olive oil and the juice of 1 lemon.
Add the dressing to the salad right before serving.
Serve warm or cold in a large bowl or on a big platter.
This salad can be stored in the refrigerator for several days.
4 servings.