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Crispy Potatoes Salad with Tomatoes and Feta

In this recipe, you can celebrate the best of summer tomatoes by pairing them with crunchy potatoes, an inventive gluten-free twist.

You have to make sure the potatoes get as crisp as croutons (almost); if they’re moist, let them bake longer.crispy potatoes salad with tomatoes and feta

Course: Dinner, Low Fat

Prep Time: 1 Hour 30 Mins

Servings: 4-6


  • 1 pound peewee (baby) potatoes
  • 1/2 tsp. salt
  • 1/2 cup extra-virgin olive oil


  • 1 1/2 teaspoons sumac
  • 2 to 4 tbsp. well-shaken 2% buttermilk
  • 7 ounces feta, preferably sheep’s milk, crumbled to yield about 1 1/2 cups
  • Fine sea salt and freshly ground pepper


  • 1 tbsp. chervil leaves
  • 1 tbsp. flat-leaf parsley leaves
  • 1 tbsp. sherry vinegar
  • 1 1/4 pounds heirloom tomatoes (you can use a red-yellow-green combination), and cut into thick slices
  • 1/4 cup small to medium basil leaves
  • 2 tbsp. thinly sliced red onion
  • Extra-virgin olive oil
  • Fine sea salt and freshly ground pepper
  1. Make crispy potatoes: Preheat oven to 425°. Scrub potatoes, dry them, and place on baking sheet. Sprinkle with 1/2 teaspoons salt and pour on 1/2 cup oil, then turn to coat well. Arrange potatoes in a single layer and roast till crisp, 25 to 30 minutes, and stir every 10 minutes to make sure they are evenly coated with oil.
  2. Take potatoes from oven. Smash them with a potato masher, add more oil if needed, and season lightly with salt. Roast until browned and crispy, another 20 to 25 minutes, rolling over halfway through. Set aside to cool.
  3. While potatoes are baking, make the feta sauce: In a food processor, blend feta 5 to 10 seconds to break it down. With blade spinning, slowly pour in just enough buttermilk to make the sauce as thick and smooth as crème fraîche. If there are still lumps, scrape the sides and bottom of the processor with a rubber spatula and blend until smooth. Blend in sumac, with pepper and salt to taste.
  4. Assemble salad: In a big bowl, toss red onion, tomato pieces, and crispy potatoes (and any oil in the pan) with vinegar, then season with salt and pepper to taste. Spread feta sauce over a large serving platter and arrange tomatoes and potato mix on top. Shingle in herbs and finish with a drizzle of oil.

Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 65mg 3%
Potassium 657mg 19%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 14g
Protein 9g 18%
Vitamin A 6.3%
Vitamin C 12.4%
Calcium 8.4%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this Crispy Potatoes Salad with Tomatoes and Feta recipe? Share your thoughts in the comments below!

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