Potato and Feta Salad (Printable)
Tender potatoes with creamy feta, fresh herbs, and tangy lemon dressing in a vibrant Mediterranean salad.
# What You’ll Need:
→ Vegetables
01 - 1.5 lb baby potatoes, scrubbed (or Yukon Gold)
02 - 3.5 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5.3 oz feta cheese, crumbled
→ Fresh Herbs
05 - 3 tbsp fresh parsley, chopped
06 - 2 tbsp fresh dill, chopped
→ Dressing
07 - 4 tbsp extra-virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp Dijon mustard
10 - 1 garlic clove, minced
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
02 - Cut the warm potatoes into bite-sized pieces and place in a large salad bowl. While still warm, drizzle with half the olive oil and all the lemon juice. Gently toss to coat, allowing the potatoes to absorb the flavors.
03 - Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and dill to the bowl with the potatoes.
04 - In a small bowl, whisk together the remaining olive oil, Dijon mustard, minced garlic, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
05 - Crumble the feta cheese over the top and gently fold it into the salad. Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Suggestions:
01 -
- The warm potatoes drink up the dressing like nothing else, making every bite more flavorful than the last.
- It comes together with barely any effort but tastes like you spent all afternoon in the kitchen.
02 -
- Dressing the potatoes while they are still warm is the single most important step, because once they cool the pores seal shut and the flavor stays on the surface.
- Salt your potato cooking water generously, almost like pasta water, because the potatoes absorb seasoning from the inside out during boiling.
03 -
- Use your hands to toss everything, because a spoon will break the potatoes and you lose that satisfying chunky texture.
- Buy feta in a block and crumble it yourself, since pre crumbled feta is coated in anti caking powder that makes it gritty instead of creamy.