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Roasted Potato Salad with Asparagus, Herbs and Feta

Roasted Potato Salad with Asparagus, Herbs and Feta Related:   appetizers, breakfast & brunch, gluten-free, July 4th, kid-friendly, low-fat, North America, pasta & potatoes, Shavuot, vegetables & legumes, vegetarian

Prep time: 5–10 minutes

Cook time: 45 minutes

Yield: 4 servings

Here is one way we enjoy potatoes on the farm—a roasted potato salad tossed with feta and herbs. Our potatoes will not be ready quite yet for Lag b’Omer this year, but we will be able to pull some green onions and cut some herbs for this recipe. Although it is not prepared on an open flame, it can certainly be packed for a family picnic.


  • 5 medium potatoes
  • 4 spears asparagus
  • 2 green onions
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • Fresh or dried thyme, rosemary and sage to taste
  • ¼ cup crumbled feta


  • Preheat the oven to 375 degrees. Cube potatoes and chop asparagus into bite-sized pieces. Remove roots and chop onions into small disks, reserving a small sprinkle for garnish. Mix olive oil, salt and herbs in a small bowl. Toss olive oil mixture with potatoes and onions in an oven-safe dish and roast for about 45 minutes or until potatoes are soft and browning. After dish has cooled a bit, add feta cheese, sprinkle with reserved chopped green onions and toss to mix.

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