Roasted Potato Salad With Lemon and Feta Recipe (2024)

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.

Excellent. I roasted hot Italian sausage and sliced them thin. Great addition to make it a meal.

This salad is going to be in heavy rotation all summer. It's fantastic as is.

S Strauss re your question if anyone tried this meatless...??? The recipe doesn't specify any meat protein.

Maybe just had a bad day but I cannot rave about this recipe after following to the letter. What is the point of roasting the potatoes only to lose that delicious crunch by tossing them in lemon juice? I agree the flavours are good but my instinct is to leave the potatoes crisp, toss in everything else right before serving and dress with a very light EVO and lemon dressing. Age range at dinner last night 21 -81 not one person called this "a keeper". Couldn't sell anyone on seconds.

No thoughts at all. Do it if you must. But you'll find that 35 minutes is not an eternity.

I made this last night and it was delicious. I admit that I made a few additions. I roasted cauliflower along with the potatoes and for the last 20 minutes I roasted chickpeas (1.5 cups). It made a satisfying meal and I will be taking this to Easter dinner potluck.The lemon juice really adds a great boost of flavor and allows for a less salty, healthier dish.

I added spinach and substituted pickled asparagus because that is what I had. Very versatile recipe

I love this salad - perfect with a steak from the BBQ! Has been on almost weekly rotation since I discovered it. I’ve made the salad almost as written, except for adding red pepper flakes to the uncooked potatoes and subbing the fresh dill for dried, as I prefer its more subtle taste. Definitely a keeper!

Can’t say enough good things about this—easy to put together and really delicious. Only recommended change is to double the recipe.

Delicious, piquant, and flavorful. To the person who hated dousing the crispy potatoes, they don't get mushy, and the lemony brightness is worth it. This is a keeper!

Loved it. Contemplating adding a chopped hard-boiled egg or two for additional protein and calling it dinner.

I mix in the feta and eat it warm, I like the feta a little more soft. Also instead of fresh dill I actually mix some pickle juice into the pre oven mixture so it bakes into the potatoes. I also add onions because they caramelize nice. I know it seems like it’s not the same recipe, but this one really inspired me to make a twist on it that tastes amazing.

This salad was a nice mix up from my usual go-tos. Love the Yukon potatoes in it. I’m not sure if the Kalamata olives and dill go great together- didn’t taste bad but just not quite right. I added chickpeas for a little more protein and it worked beautifully. All in all worth making for sure!

I reduced the oil and the pepperoncini. This tastes so much better when made several hours ahead.

We made this last night and it was a big hit. I used small Yukon golds and cut them in half- worked great. Served 5 with small portions. I added some white pepper as well. A winner!

Made this tonight with a few tweaks based on other’s experiences. I did not toss the potatoes in lemon juice. Instead I tossed them with the tomatoes, pepperoncinis, and black olives before tossing in the herbs (mint, dill and parsley). I served the salad, topped with feta (to avoid having it break down into a milky liquid) and drizzled a simple vinaigrette of lemon, shallot (soaked in the lemon to take out their bite) and olive oil. Delish!

Made this exactly as described and thoroughly enjoyed it. The peppers gave it a mild kick.

Delicious, even without the pepperoncini. Dead easy to make but looks and tastes delightful. Great side dish for a summer meal.

Super delicious! Would likely make twice as many lemon potatoes before tossing with the other ingredients.

I don't add the 'cinis, and I find that the feta adds enough salt that I don't salt the potatoes. I do go heavy handed on the ground black pepper. Rarely does my spouse want a new recipe added to the regular rotation, but this was an instant winner.