Greek-Style Potato Salad

Ingredients:

• 5 pounds Idaho^® Red potatoes, unpeeled
• 1 1/2 cups extra-virgin olive oil
• 8 garlic cloves, minced
• 1/2 cup baby spinach, minced
• 1/3 cup mint leaves, minced
• 1/4 cup red onion, finely diced
• 1 1/2 tablespoons kosher salt
• 1 1/4 teaspoons freshly ground white pepper
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup feta, crumbled

Directions:

1. Preheat oven to 350°F.
2. Prick Idaho^® Cal Red potatoes using a fork and place on a parchment-lined sheet pan. Roast until tender, 1 1/2 to 2 hours.
3. In a large mixing bowl, whisk together olive oil, garlic, spinach, mint, red onion, kosher salt and white and black pepper.
4. Cut cooked potatoes in half while still warm and add to olive oil mixture.
5. Toss to evenly coat and repeat tossing every 10 minutes for 30 minutes.
6. Place in serving vessel and sprinkle with feta cheese. Serve at room temperature.

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