Greek Salad with Roasted Potatoes

Traditional potato salads prepared with mayonnaise-based dressings contain loads of calories and fat. In this take on a classic, I combine roasted baby potatoes with tomatoes, cucumber and feta cheese for a Mediterranean flare. Roasting the potatoes gives them a crunchy texture that’s more appealing to children (and adults).

1. Preheat the oven to 450°F. Line a baking sheet with foil and lightly spray with vegetable oil.
2. Arrange the potatoes in a single layer on the prepared baking sheet. Sprinkle with chili and garlic powders. Lightly spray with vegetable oil. Bake in the preheated oven for 15 minutes or just
until tender.
3. Meanwhile, in a large bowl, combine the tomatoes, cucumber, red pepper, onion, olives (if using), cheese, oil, lemon juice, garlic, salt and pepper and oregano. Add the baked potatoes and toss to combine. Serve.

1 1/4 lb baby red potatoes, quartered
1/4 tsp chili powder
1/4 tsp garlic powder
1 1/2 cups cubed (1 inch) plum tomatoes, with juice
1 1/2 cups cubed (1 inch) English
cucumber (unpeeled)
1 cup cubed (1 inch) red bell pepper
⅓ cup diced red onion
1/4 cup diced pitted black olives (optional)
3 oz crumbled light feta cheese
3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1 tsp minced garlic
Salt and pepper
1/4 cup chopped fresh oregano or basil leaves

Makes 8 servings.

Prep time: 5 minutes
Cook time: 20 minutes

Nutritional Information per Serving
Calories 153
Carbohydrates 18.8 g
Fibre 2.6 g
Protein 4.6 g
Fat 6.9 g
Saturated Fat 1.7 g
Cholesterol 3.1 mg
Sodium 196 mg