Roasted Potato Salad With Lemon and Feta (cooking.nytimes.com)

Roasting the potatoes rather than boiling them gives this potato salad great texture and deep caramelized flavor. Potatoes are a great canvas for all sorts of flavors; this salad pairs them with creamy feta, briny olives, punchy pepperoncini, juicy tomatoes and lots of herbs for a bright twist on a classic picnic side. Take care not to season the potatoes too heavily with salt, as the feta and olives will add lots on their own.

Rating: None

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice, plus more if needed
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup roughly chopped pitted Kalamata olives
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 cup sliced pepperoncini
• 1/2 cup crumbled feta cheese

Preparation steps

1. Heat oven to 400 degrees. On a large rimmed baking sheet, toss the potatoes, 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange in an even layer and cook until golden-brown and crisp, tossing about halfway through, about 35 minutes.
2. Let the potatoes cool for 5 minutes, then add them to a large bowl with the lemon juice. Toss to coat, then let cool to room temperature.
3. Add the tomatoes, olives, dill, parsley, pepperoncini and remaining 1 tablespoon olive oil to the bowl. Stir gently to combine, then sprinkle the feta over the top. Taste and add more lemon, salt and pepper if desired. Serve room temperature or cold.

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