Herb-Roasted Potato Salad with Greek-Style Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Potato Salad with Greek-Style Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato Salad with Greek-Style Dressing

Enjoy a refreshing twist on classic potato salad with herb-roasted potatoes tossed in a creamy, tangy Greek-style dressing. This dish combines tender roasted red potatoes with plump chickpeas, crumbled feta, and a medley of fresh herbs and crisp veggies for a satisfying, balanced meal.

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NUTRITION

605kcal
Protein
32.8g
Fat
22.1g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Potato (150g)

0.75 cup Nonfat Greek Yogurt (180g)

0.5 cup Canned Chickpeas (82g)

1 oz Feta Cheese (28g)

1 tbsp Olive Oil (14g)

0.25 cup Red Onion, thinly sliced (40g)

0.25 cup Cucumber, diced (30g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (Parsley & Dill)

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red potato into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of chopped fresh herbs.

  • 3

    Spread the potatoes on a baking sheet and roast for about 25-30 minutes until golden and tender, stirring halfway through.

  • 4

    While the potatoes are roasting, prepare the Greek-style dressing by mixing nonfat Greek yogurt, lemon juice, crumbled feta, and a pinch of salt and pepper in a bowl.

  • 5

    Drain and rinse the chickpeas. Roughly chop the red onion, cucumber, and additional herbs if desired.

  • 6

    Once the potatoes are roasted, allow them to cool slightly. In a large bowl, combine the roasted potatoes, chickpeas, red onion, cucumber, and dressing.

  • 7

    Gently toss everything until well combined. Adjust salt and pepper to taste.

  • 8

    Serve warm or chilled for a refreshing, protein-boosting salad.

Herb-Roasted Potato Salad with Greek-Style Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Potato Salad with Greek-Style Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Potato Salad with Greek-Style Dressing

Enjoy a refreshing twist on classic potato salad with herb-roasted potatoes tossed in a creamy, tangy Greek-style dressing. This dish combines tender roasted red potatoes with plump chickpeas, crumbled feta, and a medley of fresh herbs and crisp veggies for a satisfying, balanced meal.

NUTRITION

605kcal
Protein
32.8g
Fat
22.1g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Potato (150g)

0.75 cup Nonfat Greek Yogurt (180g)

0.5 cup Canned Chickpeas (82g)

1 oz Feta Cheese (28g)

1 tbsp Olive Oil (14g)

0.25 cup Red Onion, thinly sliced (40g)

0.25 cup Cucumber, diced (30g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (Parsley & Dill)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red potato into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of chopped fresh herbs.

  • 3

    Spread the potatoes on a baking sheet and roast for about 25-30 minutes until golden and tender, stirring halfway through.

  • 4

    While the potatoes are roasting, prepare the Greek-style dressing by mixing nonfat Greek yogurt, lemon juice, crumbled feta, and a pinch of salt and pepper in a bowl.

  • 5

    Drain and rinse the chickpeas. Roughly chop the red onion, cucumber, and additional herbs if desired.

  • 6

    Once the potatoes are roasted, allow them to cool slightly. In a large bowl, combine the roasted potatoes, chickpeas, red onion, cucumber, and dressing.

  • 7

    Gently toss everything until well combined. Adjust salt and pepper to taste.

  • 8

    Serve warm or chilled for a refreshing, protein-boosting salad.