Name: Crispy Baked Potato Salad with Dill and Feta Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs baby Yukon gold potatoes; 2 tablespoons olive oil; Kosher salt and black pepper, for seasoning potatoes; 3/4 cup Greek yogurt; 1/4 cup mayonnaise; 1/4 cup chopped dill; 1/4 cup chopped parsley; 1 shallot, finely chopped; 1 garlic clove, minced; 2 teaspoons Dijon mustard; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; Kosher salt and black pepper, to taste; 1 cup diced cucumber; 1/2 cup diced celery; 1/3 cup diced dill pickles; 3 green onions, sliced; 1/4 cup crumbled feta cheese (optional, for garnish)

Print Recipe· 4.1 from 13 reviews

If you adore potato salad but crave a fresh twist bursting with brightness and crunch, you are going to fall head over heels for this Crispy Baked Potato Salad with Dill and Feta Recipe. Imagine golden baby Yukon gold potatoes, smashed and oven-roasted until perfectly crispy around the edges, then tossed with a luscious, herb-studded Greek yogurt and mayo dressing. The vibrant dill, tangy feta, and crisp veggies create an irresistible harmony that transforms a classic side into the star of any table. This dish is not just about satisfying hunger; it’s about celebrating textures and flavors that sing together in one unforgettable bite.

Ingredients You’ll Need

The image shows a white speckled bowl in the center filled with many small light brown potatoes. Surrounding it are small white bowls with chopped green herbs, creamy pale yellow mayonnaise, minced garlic, pale green finely chopped celery, light yellow mustard, chopped pickles, cubed dark green cucumbers, creamy white sour cream, chopped light purple shallots, bright green chopped scallions, and dark green chopped dill, all arranged neatly on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe is a breeze because it relies on fresh, straightforward ingredients that each play a crucial role. From creamy yogurt and sharp feta to the earthy crunch of celery and the zing of lemon juice, every component is essential for building layers of flavor and texture.

2 lbs baby Yukon gold potatoes: Their waxy texture is perfect for roasting and smashing while holding their shape beautifully.
2 tablespoons olive oil: Adds richness and helps achieve that glorious crisp on the potatoes.
Kosher salt and black pepper: Essential for seasoning both the potatoes and the dressing to taste.
3/4 cup Greek yogurt: Brings creaminess and a slight tang, making the dressing lighter and more refreshing.
1/4 cup mayonnaise: Adds richness and binds the dressing ingredients together for perfect coating.
1/4 cup chopped dill: Infuses the salad with its signature fresh, herbaceous flavor.
1/4 cup chopped parsley: Adds a bright, clean note and lovely color contrast.
1 shallot, finely chopped: Offers a subtle onion flavor without overpowering the dish.
1 garlic clove, minced: Gives a gentle kick that enhances all the other flavors.
2 teaspoons Dijon mustard: Provides a touch of tangy complexity in the dressing.
2 tablespoons lemon juice: Adds zesty brightness that lifts the entire salad.
1 tablespoon red wine vinegar: Balances the creamy elements with a pleasant acidity.
1 cup diced cucumber: For crispness and a cooling crunch.
1/2 cup diced celery: Adds texture and a fresh, slightly peppery bite.
1/3 cup diced dill pickles: Brings a salty, vinegary punch that makes this salad pop.
3 green onions, sliced: Delivers a mild, fresh onion flavor and vibrant green color.
1/4 cup crumbled feta cheese (optional): The finishing touch, lending creaminess and a savory tang that perfectly complements the herbs.

How to Make Crispy Baked Potato Salad with Dill and Feta Recipe

Step 1: Prepare and Boil the Potatoes

Start by preheating your oven to 425 degrees Fahrenheit and lightly greasing a large baking sheet with olive oil to prevent sticking. Meanwhile, bring a large pot of salted water to a rolling boil and cook your baby Yukon gold potatoes until they become fork tender, which usually takes about 15 to 20 minutes. Draining and allowing them to cool slightly makes smashing them easier and helps preserve their shape for that perfect crisp later on.

Step 2: Smash and Season the Potatoes

Once your potatoes are cool enough to handle, arrange them on the prepared baking sheet. Use the bottom of a jar, a fork, or a potato masher to gently press down on each potato until it’s smashed but still one cohesive piece, about half an inch thick. This step is key for creating those delightful crispy edges while keeping a tender, creamy center. Then, drizzle the potatoes evenly with olive oil and season generously with kosher salt and black pepper to enhance every bite.

Step 3: Bake Until Crispy

Pop the smashed potatoes into your hot oven and bake for 25 to 30 minutes. Keep an eye on them as they bake; you want the outsides to develop a gorgeous golden-brown crispness that adds amazing texture to your salad. Once they’re done, remove from the oven and let them cool for about 10 minutes to firm up before dressing.

Step 4: Mix the Herby Dressing

While the potatoes are crisping up, whisk together Greek yogurt, mayonnaise, freshly chopped dill and parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, red wine vinegar, kosher salt, and black pepper in a large bowl. This bright, creamy dressing is what brings everything together, marrying the crispy potatoes with fresh, vibrant flavors.

Step 5: Combine and Toss

Once your potatoes have cooled slightly, gently add them to the bowl with the dressing. Toss carefully to coat each crispy potato with that herby, tangy goodness. Then, fold in diced cucumber, celery, green onions, and dill pickles for extra crunch and bursts of flavor. Adjust seasoning if needed, because seasoning makes all the difference!

Step 6: Garnish and Serve

Finish your Crispy Baked Potato Salad with Dill and Feta Recipe by sprinkling the top with crumbled feta cheese for a luscious, salty finish. Now it’s ready to be enjoyed!

How to Serve Crispy Baked Potato Salad with Dill and Feta Recipe

The image shows a large beige bowl filled with a creamy potato salad. The salad has two visible layers: the bottom layer has toasted potato slices with crisp, dark brown edges and soft, golden centers. The top layer is a thick white sauce mixed with chopped green vegetables like cucumbers and scallions, along with bits of fresh herbs and crumbled cheese, creating a varied texture. A metal spoon with a brown wooden handle rests inside the bowl, partly immersed in the salad. In the background, there is a small white bowl with crumbled cheese and a square white bowl with chopped green onions, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This salad shines with a handful of fresh garnishes. More chopped dill or parsley can be sprinkled on top for added color and aroma. If you want a little extra zing, try lemon zest or a drizzle of good quality olive oil right before serving. The crumbled feta is optional but highly recommended—it adds a creamy savory note that complements the dish perfectly.

Side Dishes

This Crispy Baked Potato Salad with Dill and Feta Recipe pairs wonderfully with grilled meats like chicken, lamb, or sausages, making it an ideal companion for backyard barbecues or casual dinners. It also stands up beautifully as a hearty side to roasted vegetables or alongside a fresh green salad for a well-rounded meal.

Creative Ways to Present

For a fun twist, serve the salad in individual mason jars or small bowls to make it feel extra special for picnics or potlucks. You can even arrange it atop mixed greens for a composed salad presentation. Offering some crusty bread or pita alongside is another great way to turn this into a delightful light lunch.

Make Ahead and Storage

Storing Leftovers

Leftover potato salad tastes great refrigerated for up to three days. Store it in an airtight container to keep it fresh and vibrant. Since the potatoes are baked to crispy perfection, they soften a bit upon refrigeration, but the creamy dressing and crunchy veggies maintain plenty of texture and flavor.

Freezing

This salad is best enjoyed fresh and does not freeze well. The texture of the potatoes and the creamy dressing can become watery and lose their appeal after freezing and thawing, so it’s better to prepare only what you will eat within a few days.

Reheating

If you prefer your potato salad warm, you can gently reheat leftovers in the oven at a low temperature, about 300°F, to help restore some crispness to the potatoes. However, it is also delicious served chilled, making it an easy, versatile dish any way you enjoy it.

FAQs

Can I use regular-sized potatoes instead of baby Yukon golds?

Absolutely! Just adjust the cooking and smashing time accordingly. Regular potatoes will take longer to boil, and you’ll want to cut them into smaller pieces before boiling to ensure they cook evenly and can be smashed nicely.

Is there a substitute for Greek yogurt in this recipe?

If you do not have Greek yogurt, you can use sour cream or a combination of sour cream and mayonnaise for a similar creamy texture and tang, although Greek yogurt offers a healthier, lighter alternative.

How can I make this salad vegan?

To make this recipe vegan, swap out the mayonnaise for a vegan version and replace the feta with a plant-based cheese or omit it altogether. Use dairy-free yogurt instead of Greek yogurt to keep the creamy texture without animal products.

Can I prepare the dressing in advance?

Yes! The dressing can be mixed up to a day ahead and stored in the refrigerator. This will actually help the flavors meld beautifully. Just add the potatoes and veggies right before serving to keep the fresh textures.

What makes this Crispy Baked Potato Salad with Dill and Feta Recipe different from traditional potato salad?

The key difference lies in baking the potatoes smashed to create delightful crisp edges, rather than boiling and mixing soft potatoes directly. Plus, the herbaceous yogurt-based dressing with dill and feta gives it fresh, bright, and tangy flavors that elevate this salad to something truly special and memorable.

Final Thoughts

This Crispy Baked Potato Salad with Dill and Feta Recipe has quickly become one of my all-time favorites for good reason. Between the irresistible crunch of the potatoes, the fresh herbs, and that tender tangy dressing, it’s a dish that turns every meal into a celebration. Whether you’re bringing it to a potluck, serving it alongside grilled delights, or enjoying it on its own, I can’t recommend it enough. Give this recipe a try—you’re going to love how easy it is to make and impossible it is to resist!