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.