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Darby's Daily Balance

Crispy Greek Potato Salad

episode 11: crispy greek potato salad

Ingredients

For the Potatoes

  • 1 lb baby gold potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

For the Dressing

  • 3/4 cup plain Greek yogurt
  • 1 garlic clove, grated
  • 1 lemon juice
  • 1 lemon zest
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Mix-Ins

  • 2/3 cup feta, crumbled
  • 1/2 red onion, finely diced
  • 6 green onions, sliced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped

Method

  1. 1

    Preheat oven to 425°F.

  2. 2

    Boil potatoes in heavily salted water for 10–12 minutes until fork tender.

  3. 3

    Drain and let steam dry for 5 minutes.

  4. 4

    Toss with olive oil and seasonings.

  5. 5

    Roast for 25–35 minutes, flipping halfway, until crispy and golden brown.

  6. 6

    Let cool.

  7. 7

    Whisk together all dressing ingredients.

  8. 8

    Combine potatoes, feta, herbs, and onions in a large bowl.

  9. 9

    Toss with dressing and serve.