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Darby's Daily Balance

Crispy Greek Potato Salad

These lemony, fresh, and crunchy Greek potato salad will be the star of the show.

Ingredients

potatoes

  • 1 baby gold potatoes
  • 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

dressing

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

mix-ins

  • 1 cup crumbled feta
  • 1 red onion, diced
  • 6 bunch green onions, sliced

Method

  1. 1

    Boil the baby potatoes until fork tender (about 15–20 minutes).

  2. 2

    Drain and let them steam dry for 5–10 minutes.

  3. 3

    Toss with olive oil, oregano, garlic powder, onion powder, salt, and pepper.

  4. 4

    Gently smash the potatoes and spread them on a baking sheet.

  5. 5

    Bake at 425°F for 30–40 minutes, flipping halfway through, until crispy and golden.

  6. 6

    While the potatoes bake, whisk together the Greek yogurt, grated garlic, lemon zest, lemon juice, olive oil, salt, and pepper.

  7. 7

    Let the potatoes cool for about 10 minutes so the dressing doesn’t melt.

  8. 8

    Toss the potatoes with the dressing, feta, red onion, green onions, dill, and parsley.

  9. 9

    Finish with an extra squeeze of lemon, more fresh herbs, and a little cracked black pepper if desired.