Spanakopita inspired potato salad
Indulge in the savory flavors of Greece with our Spanakopita-inspired potato salad. This Mediterranean fusion dish is bursting with herbs, feta cheese, and crispy potatoes. Tangy and refreshing, it's the perfect dish for a summer gathering.
Ingredients:
- 910g 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
- 230g 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
Instructions:
- Preheat the oven to 190 °C
- Combine diced potatoes with minced garlic, extra-virgin olive oil, salt, and pepper. Spread the mixture evenly on a baking sheet. Bake for 45-55 minutes until the potatoes turn golden brown and become tender when pierced with a fork. Remember to stir occasionally during baking.
- Meanwhile, mix vinegar, extra-virgin olive oil, salt, and pepper in a small bowl. In a large salad bowl, mix baby spinach, feta cheese, sun-dried tomatoes, Kalamata olives, and dill.
- Once the potatoes are done, carefully transfer them from the oven to the salad bowl. Drizzle the dressing over the salad and gently toss using tongs. Let the spinach wilt, the feta cheese slightly melt, and the potatoes absorb the flavors. Serve at your desired temperature.
Summary:
- Calories: 2870 kcal
- Fat: 201 g
- Protein: 63 g
- Carbs: 224 g
- Potassium: 6186 mg
- Magnesium: 411 mg