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Roasted Potato Salad with Lemon and Feta
Ingredients
  • 1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice, plus more if needed
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup roughly chopped pitted Kalamata olives
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh parsley
  • ½ cup sliced pepperoncini
  • ½ cup crumbled feta cheese
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