Roasted Potato Greek Salad

Roasting adds flavour to just about anything, especially to potatoes. The sweetness of the cucumber is sharpened by the feta cheese and is cooled by the refreshing mint. The potatoes add a whole new twist on Greek salad. This naturally gluten free salad is a must at any barbecue. Apolamvano!

Ingredients

DRESSING:
¼ cup raw apple cider vinegar
½ cup extra virgin olive oil
1 garlic clove, minced
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh mint
Himalayan pink salt and pepper to taste
SALAD
1 lb. medium sized red potatoes, with skin and quartered
1 Tbsp. extra virgin olive oil
1 tsp. paprika
1 tsp. Himalayan pink salt
1 tsp. chopped fresh rosemary
½ tsp. coarse black pepper
2 tomatoes, quartered
1 English cucumber, diced
1 orange or red bell pepper, cut to bite-sized pieces
½ cup pitted black olives
1/3 cup feta cheese (preferably reduced salt)

Instructions

Preheat oven to 400 F and line a baking sheet with parchment paper
Whisk together dressing ingredients and set aside
In a medium size bowl toss together potatoes, olive oil, paprika, salt, rosemary and black pepper and place on the prepared baking sheet. Bake for 25 - 30 minutes or until potatoes are done. Remove from the oven and cool
Place potatoes, tomatoes, cucumber, bell pepper, olives and feta cheese in a large salad bowl and toss with the dressing


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