Thank you, Potatoes USA, for sponsoring this post. This Greek roasted potato salad uses a light, mayo-free lemon and olive oil dressing, bright roasted red pepper, and salty feta. It’s delicious served warm.
Working with Potatoes USA taught me a lot about potatoes. There are more than 200 varieties sold across the United States, and they fall into seven main categories: russet, red, white, yellow, blue/purple, fingerling, and petite. Each type performs differently in recipes, so choosing the right potato matters.
Russets have a thick, dark-brown skin and a high-starch, low-moisture flesh, which makes them ideal for baking, mashing, and fries—but not for cubing and boiling, because they tend to fall apart. Yellow and red potatoes, however, are excellent for boiling, steaming, and roasting. They hold their shape well, making them perfect for potato salad. I especially like yellow and red varieties because their thin skin often doesn’t need peeling, which saves time and keeps texture intact.
For this warm roasted potato salad I chose yellow potatoes for their rich flavor and creamy texture. Their buttery interior pairs wonderfully with the bright dressing and savory toppings.
I wanted a potato salad that skips the mayo. Roasted potatoes are a favorite of mine, so I created a warm salad dressed simply with olive oil, roasted garlic, and lemon juice. Potatoes are a versatile base that absorb and highlight the flavors you add to them.
In this version you’ll find sweetness from roasted red pepper, brightness from lemon, and saltiness from crumbled feta. The combination is balanced and fresh. You can optionally add olives, spinach, or other herbs, or swap goat cheese for feta if you prefer. If fresh roasted red peppers aren’t available, jarred roasted peppers can be stirred in after roasting.
The method is straightforward: scrub the potatoes, halve them lengthwise, and cut each half into quarters to make bite-size pieces. Chop the red pepper and onion, place everything on a baking sheet, and add a few whole peeled garlic cloves. Drizzle the vegetables with a high-heat oil (I use avocado oil), season with salt and pepper, and roast until the potatoes are tender inside and crisp at the edges.
After roasting, mash the garlic cloves into a smooth paste and mix them with fresh lemon juice and the roasting oil to make a light dressing. Toss the warm potatoes with the dressing, fold in feta and parsley if desired, and serve immediately—the flavors are best while still warm.
If you try this Greek roasted potato salad, leave a comment or tag me on Instagram @livbane—I’d love to see your photos!
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Greek Roasted Potato Salad
Ingredients
- 2 lbs. yellow potatoes
- 1 red bell pepper chopped
- 1 small onion chopped
- 2 Tbsp. cooking oil safe for high heat (I use avocado oil)
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 4 cloves garlic, peeled
- 2 Tbsp. lemon juice from approx. 1/2 lemon
- 1/2 cup crumbled feta cheese
- Optional: 2 Tbsp. chopped fresh parsley
Instructions
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Preheat oven to 400°F. Wash and scrub potatoes, then dry. Cut each potato into eighths (or smaller pieces for large potatoes).
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Line a baking sheet with parchment paper. Place potatoes, chopped pepper, and chopped onion on the sheet. Drizzle with oil, season with salt and pepper, and scatter the whole peeled garlic cloves on top.
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Bake 60–70 minutes, until potatoes are tender and beginning to crisp at the edges. Remove from oven.
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Mash the roasted garlic cloves with the back of a fork into a paste. Squeeze lemon juice over the potatoes, add the feta, and toss with chopped parsley if using. Transfer to a serving bowl and enjoy warm.
