Roasted Potato Salad With Lemon and Feta
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds Yukon Gold potatoes, cut into 1-inch pieces
- 3tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2tablespoons fresh lemon juice, plus more if needed
- 1cup cherry or grape tomatoes, halved
- ½cup roughly chopped pitted Kalamata olives
- ½cup chopped fresh dill
- ½cup chopped fresh parsley
- ½cup sliced pepperoncini
- ½cup crumbled feta cheese
Nutritional analysis per serving (5 servings)
246 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 547 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. On a large rimmed baking sheet, toss the potatoes, 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange in an even layer and cook until golden-brown and crisp, tossing about halfway through, about 35 minutes.
- Step 2
Let the potatoes cool for 5 minutes, then add them to a large bowl with the lemon juice. Toss to coat, then let cool to room temperature.
- Step 3
Add the tomatoes, olives, dill, parsley, pepperoncini and remaining 1 tablespoon olive oil to the bowl. Stir gently to combine, then sprinkle the feta over the top. Taste and add more lemon, salt and pepper if desired. Serve room temperature or cold.
Private Notes
Comments
The combination of roasted potatoes, fresh tomatoes, and feta is great. This was delicious served still slightly warm at dinner, and was equally delicious cold the next day. We will make this again, but I did make a few tweaks. I did not have any pepperoncinis, so I roasted some baby bell peppers along with the potatoes. I used 2 T lemon juice and 4 T olive oil for the dressing, and grated one clove of garlic into it. A great new addition to the salad repertoire!
I did the potatoes on the grill in a foil packet because why not - in a single layer until the bottoms browned and it turned out great. Did everything else as dictated. Just wanted y’all to know the grill is an option but if you already have it lit!
This was absolutely delicious. Adding the lemon to warm potatoes really infused them with flavour and softened the texture. I used small new potatoes as that is what I had but followed everything else to the letter.
This is sooooo good!! Made as written, except added one can of cannellini beans for protein.
This is delicious as is, more of a Greek version, but can be adapted to Italian...Spanish...Scandinavian..etc. versions by changing the fresh herbs, adding dried spices, different vegetables or cheese, or even making a dressing with the oil. I will try these!
I was excited to try this out - the flavours seemed like a great idea! I did the potatoes as noted, got them all beautiful and crispy.... And then mixed with the lemon as indicated. This destroyed my beautiful crispy potatoes. Honestly, the leftovers are just sitting in my fridge a week later as nobody in my house thinks it's worth eating.
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