Roasted Potato Salad with Feta

During the summer I usually make Grilled Potato Salad with Blue Cheese or Feta. I decided to try this recipe indoors by roasting the potatoes in the oven instead of grilling them. It was just about as tasty!

Tip on cleaning veggies: An environmentally-friendly and cheap way to clean your fruits and veggies is to fill a clean bowl or sink with diluted vinegar (about 1/2 cup to a 1/3 of sink of water). Brush or agitate veggies/fruit as needed and rinse.

Roasted Potato Salad with Feta

3 lb new potatoes, cleaned and halved
3 Tbsp. olive oil + some for roasting dish
2 tsp. Garlic Earth Italian Garlic Seasoning
1 medium - large red onion, halved then sliced
1/2 lb bacon (turkey bacon works well), chopped
1/2 cup white wine vinegar (can combine with red wine vinegar)
2-3 ounces of Feta cheese crumbles (reduced fat works; Blue Cheese works, too)

Preheat oven to 375 degrees F. Toss potatoes in the olive oil and garlic seasoning and let marinate for 20-3o min. Place potatoes in a single layer in greased casserole dish or cookie sheet (grease dish with a little more olive oil or spray). Roast until tender, about 35-45 minutes. While the potatoes are in the oven, slice the onion and chop the bacon. Saute the bacon and onion over med-low heat in a skillet for about 10-15 minutes, stirring often. When the bacon is done, add the vinegar and let simmer for about 10 more minutes.

By this time, the potatoes should be done. In a large bowl, toss the potatoes with the bacon and onion. Stir gently. Top with Feta or Blue Cheese crumbles just before serving.