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Potato Salad Roasted with Feta

Potato Salad Roasted with Feta

Roasted Potato Salad with Feta, Green Beans and Olives
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Author: Adapted from Bobby Flay
Serves: 6-8
Ingredients
  • 2 pounds green beans, trimmed, cut into thirds
  • 10 pounds Yukon Gold or Red potatoes
  • 3 tablespoons kosher salt, divided
  • 1 ½ cups red wine vinegar
  • ½ cup lemon juice, freshly squeezed
  • ¼ cup Dijon mustard
  • 4 tablespoons local honey
  • 4 cups extra virgin olive oil, plus more for drizzling
  • 2 pounds feta, crumbled
  • 2 cups kalamata olives, pitted
  • ½ cup fresh oregano, chopped
  • ½ cup fresh thyme, chopped
  • Pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roastin the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. In a medium bowl whisk together the vinegar, lemon juice, mustard, honey, 1 tablespoon salt and pepper to taste. Slowly whisk in olive oil until vinaigrette is thick.
  4. Combine with the potatoes the green beans, feta, olives and oregano in a bowl. Toss with the vinaigrette and adjust seasoning. Garnish with chopped parsley and drizzle with more olive oil if needed.