lemony, fresh, and crunchy Greek potato salad with Greek yogurt dressing, feta, dill, and parsley, ideal for cookouts and summer gatherings.
Crispy Greek Potato Salad
Ingredients
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potatoes
dressing
mix-ins
Method
- 1
Boil the baby potatoes until fork tender (about 15–20 minutes).
- 2
Drain and let them steam dry for 5–10 minutes.
- 3
Toss with olive oil, oregano, garlic powder, onion powder, salt, and pepper.
- 4
Gently smash the potatoes and spread them on a baking sheet.
- 5
Bake at 425°F for 30–40 minutes, flipping halfway through, until crispy and golden.
- 6
While the potatoes bake, whisk together the Greek yogurt, grated garlic, lemon zest, lemon juice, olive oil, salt, and pepper.
- 7
Let the potatoes cool for about 10 minutes so the dressing doesn’t melt.
- 8
Toss the potatoes with the dressing, feta, red onion, green onions, dill, and parsley.
- 9
Finish with an extra squeeze of lemon, more fresh herbs, and a little cracked black pepper if desired.
Keep cooking
