Roasted Potato Salad With Creamy Feta Dressing
Today, we’re making Roasted Potato Salad with Creamy Feta Dressing!
This potato salad is definitely going into my list of top favorites. We’re taking baby potatoes, roasting them until golden and crisp on the outside, the coating them in the creamiest, dreamiest homemade Greek inspired feta dressing. This is one of those salads that you can eat warm or cold, and it’s amazing both ways!
Let’s start with the potatoes. I like to use baby Yukon gold potatoes here for a couple of reasons. 1. They are so buttery and creamy on the inside. The creamy texture on the inside matched with the crispy texture we’re going to create on the outside is unbeatable. 2. They’re small enough that the only real prep required is slicing them in half. Easy breezy! If you can’t find the little babies, that’s totally ok. Just buy regular Yukon golds, and chop them into a little smaller than 1 inch pieces.
We’re going to keep the roasting of the potatoes super simple. We’ll toss them in olive oil, salt, and pepper. Then, to the oven they go to become golden and crisp. We’ll give them a toss half way through to make sure everything roasts evenly. Then, we’ll let them cool down for a couple minutes before we bathe them in our delicious dressing.
While the potatoes roast, we can work on our dressing. We need some mayo, a little garlic, some lemon juice, a splash of red wine vinegar, and of course, crumbly feta cheese. For as much as I live for feta cheese, I think my favorite ingredient in this dressing might be the Greek seasoning. Greek seasoning blends are one of those big bang for your buck kind of ingredients. Typically, you’ll have a mix of mint, oregano, dill, and garlic in a Greek blend; so you get the sweet, savory, and sour flavors all in one stop.
Once we have all of our dressing ingredients ready; we’ll add everything to a mini food processor or blender, and let it do it’s thing. From there, pour the dressing all over those crispy potatoes, and watch the magic happen. Because the potatoes are warm, they kind of soak up some of the dressing in a way that makes the potatoes become one with the dressing. Before serving, we’ll give the potato salad a sprinkling of green chives for color and bite; and it’s time to serve!
Like I said, you can serve this potato salad warm or chilled. If you choose to serve it warm, the salad really is a textural dream. The potatoes are still hot and crisp from being fresh out of the oven while the dressing has a cooling effect. On the other hand, if you choose to serve this cold, it’s a little more reminiscent of a traditional potato salad texture wise. However, you can still taste those caramelized bits on the potatoes from their time in the oven, and that just elevates the whole bowl.
Hot or cold, those buttery Yukon gold are perfectly creamy and almost a little sweet on the inside while being perfectly savory on the outside. The dressing is tangy and savory and herbaceous and just the perfect partner for those precious baby potatoes. Then, that final bite of fresh chives on top ties everything together in the most comforting way.
I want to eat this potato salad on repeat no matter what kind of foodie season we’re in. And, I know you will too!
I hope you all enjoy, and let’s eat!
Roasted Potato Salad With Creamy Feta Dressing
For the Roasted Potatoes
- 1 ½ lbs baby yukon gold potatoes, halved (or quartered, to roughly 1 inch pieces)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
For the Creamy Feta Dressing
- 1/3 cup mayonnaise
- 2 oz feta cheese, crumbled
- ½ tbsp olive oil
- ½ tbsp lemon juice
- ½ tbsp red wine vinegar
- ½ tbsp Greek seasoning
- 1 garlic clove, chopped
- ¼ tsp salt
- 1/8 tsp pepper
- minced chives, for garnish
- Roast the potatoes: Preheat oven to 400 degrees. Add potatoes, 1 tbsp olive oil, 1 tsp salt, and ½ tsp pepper to a baking sheet. Use your hands to toss until potatoes are coated. Bake for 15 mins, remove from oven, and toss the potatoes. Place back in the oven to bake for an additional 10-15 mins until the potatoes are fork tender. Transfer potatoes to a mixing bowl, and allow to cool for 10 minutes.
- Make the dressing: Add all ingredients for the dressing to a small food processor or blender. Process until smooth and creamy.
- Assemble the potato salad: Pour dressing over potatoes. Toss to coat. Transfer to a serving dish, and garnish with additional crumbled feta and minced chives, if desired. Enjoy!
- *This potato salad is great served both warm/room temp or cold. Your choice! I actually might prefer it while it's still warm.
- *If you don't have baby potatoes, you could rough chop a regular sized gold (or even red potatoes) into about 1 inch pieces.