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🥗 Crispy Potato Salad with Feta and Lemon

410 kcal · 30 min · 4 servings

Crispy Potato Salad with Feta and Lemon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Slice the potatoes into rounds about half a centimeter thick.
  4. 4. Press a clove of garlic lightly with the flat side of a knife.
  5. 5. Line a baking tray with baking paper.
  6. 6. Spread the potato slices and the garlic on the tray.
  7. 7. Add two tablespoons of olive oil, salt, pepper, and paprika powder.
  8. 8. Mix everything well so the potatoes are evenly seasoned.
  9. 9. Place the tray in the oven and bake the potatoes for about 25 minutes.
  10. 10. Remove the potatoes when they are golden brown and crispy.
  11. 11. Wash a lemon under hot water.
  12. 12. Grate about one teaspoon of the green lemon zest.
  13. 13. Cut the lemon in half.
  14. 14. Squeeze the juice out of the lemon.
  15. 15. Wash the tomatoes and cut them in half.
  16. 16. Wash the zucchini and slice it into thin rounds.
  17. 17. Crumble the feta cheese into small pieces with your hands.
  18. 18. Wash the dill and shake it dry.
  19. 19. Remove the thick stems from the dill.
  20. 20. Chop the dill leaves roughly.
  21. 21. Put three tablespoons of olive oil into a large bowl.
  22. 22. Add the lemon zest and two tablespoons of lemon juice.
  23. 23. Add a spoonful of honey to the bowl.
  24. 24. Season the dressing with salt and pepper.
  25. 25. Whisk the dressing vigorously with a spoon.
  26. 26. Let the roasted potatoes cool down for a short moment.
  27. 27. Add the cooled potatoes to the bowl with the dressing.
  28. 28. Add the halved tomatoes and the zucchini slices.
  29. 29. Add the feta pieces and the chopped dill.
  30. 30. Gently fold the ingredients together so nothing crumbles.
  31. 31. Taste the salad again and adjust the seasoning with salt and pepper.
  32. 32. Serve the salad immediately.

Nutrition per serving