Roasted Potato Salad with Za’atar, Feta, and Mint
Written by: Colu Henry | Published on:
Photo courtesy of Silver und Seck
Tip
Ingredients
11⁄2 pounds (680 grams) baby Yukon Gold potatoes, halved
2 tablespoons extra virgin olive oil, plus more for drizzling
2 teaspoons za’atar or dried thyme
kosher salt and freshly ground black pepper
21⁄2 ounces (70 grams) feta cheese (I like the French type, which is creamier)
1⁄3 cup (50 grams) pitted and smashed Castelvetrano olives or other olives of your choosing
1⁄4 cup (13 grams) torn fresh mint
flaky salt, for serving
Directions
This potato salad decidedly does not need a picnic blanket or an outdoor setting. It’s a warm potato salad for cooler weather that should be served at the dining table with a fork and a knife. She’s elegant and she’s refined, but she’s also comforting.
1. Preheat the oven to 425°F (220°C).
2. Toss the potatoes with the olive oil and za’atar and season well with salt and pepper. Spread on a sheet pan and roast until golden brown, 40 to 45 minutes, tossing halfway through.
3. Place the potatoes in a medium bowl and toss gently with the feta, olives, and half the mint. Drizzle with some more olive oil if you like. Top with the remaining mint and season with flaky salt.
Excerpted from Better at Home by Colu Henry. Published by Abrams, 2026.
Tip
Ingredients
11⁄2 pounds (680 grams) baby Yukon Gold potatoes, halved
2 tablespoons extra virgin olive oil, plus more for drizzling
2 teaspoons za’atar or dried thyme
kosher salt and freshly ground black pepper
21⁄2 ounces (70 grams) feta cheese (I like the French type, which is creamier)
1⁄3 cup (50 grams) pitted and smashed Castelvetrano olives or other olives of your choosing
1⁄4 cup (13 grams) torn fresh mint
flaky salt, for serving