Crispy Greek Potato Salad

Name: Crispy Greek Potato Salad
Ingredients: 1 cup feta, crumbled; 1 lb baby gold potatoes, halved; 3/4 cup plain Greek yogurt; 1 red onion, finely diced; 1 garlic clove, grated; 1 tbsp olive oil; 6 green onions, sliced; 1 lemon juice; 1 tsp dried oregano; 1/2 tsp garlic powder; 1 lemon zest; 1 cup dill, chopped; 1/2 tsp onion powder; 1 cup parsley, chopped; 1 tbsp olive oil; 1/2 tsp kosher salt; 3/4 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp black pepper

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crispy potato salad with yogurt-based dressing, feta, dill, parsley, lemon, and onions; no mayo.

Ingredients

Scale

for the potatoes

for the dressing

mix-ins

Method

1
Preheat oven to 425°F.
2
Boil potatoes in heavily salted water for 10–12 minutes until fork tender.
3
Drain and let steam dry for 5 minutes.
4
Toss with olive oil and seasonings.
5
Roast for 25–35 minutes, flipping halfway, until crispy and golden brown.
6
Let cool.
7
Whisk together all dressing ingredients.
8
Combine potatoes, feta, herbs, and onions in a large bowl.
9
Toss with dressing and serve.

Filed underSalads & Bowls

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