Serves: 5
Total Calories: 262
Cut potatoes into cubes in large bowl with 1/2 cup lemon juice, water, and 1 tablespoon olive oil, garlic, oregano, salt, and pepper. Transfer to greased baking dish and bake at 400° for 35–40 minutes or until potatoes are tender. Stir twice while baking, then cool. Combine cooled potatoes with tomatoes, green onions, and cucumber. Mix together the mustard, remaining 2 tablespoons lemon juice, and remaining 4 tablespoons olive oil. Toss into salad. Add parsley and feta cheese. Serve at room temperature.
This Greek Roasted Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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