Greek-Style Potato Salad
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What You Need

  • ¾-1 cup Sara Lee® Lower Sodium Oven Roasted Turkey Breast; ¾-inch dice
  • 4 cups baby red potatoes; halved/quartered to same size (approx. 1 lb)
  • ¼ cup plus 3 tbsp extra virgin olive oil
  • ½ cup feta cheese; crumbled
  • 2 tbsp lemon juice
  • 2 tbsp green onions; chopped
  • ½ cup kalamata olives; pitted and chopped
  • 1 tbsp fresh oregano; finely chopped
  • 1 tsp garlic; minced
  • 1 tsp shallot; minced
  • 1 tbsp fresh flat leaf parsley; finely chopped
  • Salt
  • Pepper

How to Make It

  • Preheat oven to 400 degrees.
  • Toss potatoes with 3 tbsp olive oil and place on a baking sheet.
  • Roast for 20-25 minutes, until fork tender.
  • Combine lemon juice, oregano, garlic, shallots and parsley in a small bowl.
  • Whisk remaining olive oil in a steady stream until it emulsifies.
  • Combine potatoes, turkey, olives and feta cheese in a medium bowl.
  • Toss with lemon dressing to coat evenly.
  • Garnish with green onions.
Tags: Herbs, Warm and Delicious

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