Crispy, craggy roast potatoes elevate this salad recipe, perfect for an alfresco gathering

Name: Crispy, craggy roast potatoes elevate this salad recipe, perfect for an alfresco gathering
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 1 kg baby potatoes; 6 tbsp. extra virgin olive oil; 1 lemon, finely sliced, plus the juice of 1/2; 1 small preserved lemon, very finely chopped; 1/2 tsp. Dijon mustard; Small handful fresh dill, finely chopped plus extra to garnish; 100 g feta, crumbled; 100 g pitted nocellara olives, roughly chopped

This potato salad is hard to beat with olives, lemon and salty feta.

By Nadine BrownPublished: 08 April 2026

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warm potato salad with green olives and feta cheese

Potato salads are the perfect al fresco dish and they get even better when you roast your spuds, adding a delicious crunch. Preserved lemon in the dressing as well as fresh lemon whilst the potatoes are roasting adds a mix of tart and salty flavours.

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins

Ingredients

1 kg baby potatoes
6 Tbsp. extra virgin olive oil
1 lemon, finely sliced, plus the juice of 1/2
1 small preserved lemon, very finely chopped
1/2 tsp. Dijon mustard
Small handful fresh dill, finely chopped plus extra to garnish
100 g feta, crumbled
100 g pitted nocellara olives, roughly chopped

Directions

1. Step 1Preheat the oven to 220C (200C fan) mark 7. Put the potatoes in a pan of salted water and bring to the boil. Simmer for 20min until fork tender then drain and leave to steam dry. Transfer the potatoes to a large, rimmed baking sheet
2. Step 2Drizzle with 2tbsp of the oil and toss to coat. Use the bottom of a jar or glass to crush the potatoes but not so much that they fall apart. Nestle lemon slices amongst the potatoes and drizzle with another 2tbsp of oil, making sure all the exposed potato flesh is coated. Roast for 50-55min, tossing occasionally, until golden and crisp. Leave to cool briefly until warm but not piping hot.
3. Step 3Meanwhile, in a bowl, whisk together the remaining oil, preserved lemon, mustard, and chopped dill. Season to taste.
4. Step 4Transfer the roasted potatoes to a large bowl, discarding the roasted lemon slices. Add feta and olives to the bowl. Toss with the dressing. Transfer to a serving platter and garnish with the remaining dill and some freshly ground black pepper.

GH TIP

Try giving this a Greek salad twist by removing the preserved lemon, swapping the green olives for black and adding cucumber, tomatoes and finely chopped red onion.

Per serving:

Calories: 276

Protein: 6g

Fat: 16g

Saturates: 4g

Carbs: 24g

What to read next

Sugars: 2g

Fibre: 4g

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Nadine Brown

Kitchen Editor

Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!

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