Potato and Feta Salad (Printable)
Tender potatoes tossed with creamy feta, fresh herbs, and a bright lemon dressing for a Mediterranean-inspired side.
# 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 them in a large salad bowl.
03 - While the potatoes are still warm, drizzle with half the olive oil and all the lemon juice. Gently toss to coat and let them absorb the flavors.
04 - Add the cherry tomatoes, red onion, parsley, and dill to the bowl with the potatoes.
05 - In a small bowl, whisk together the remaining olive oil, Dijon mustard, minced garlic, salt, and pepper. Pour over the salad and gently toss to combine.
06 - 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 Tips:
01 -
- The warm potatoes soak up the lemon and olive oil like little sponges, which is the real secret to making this taste like it came from a seaside kitchen.
- It genuinely works served warm, at room temperature, or straight from the fridge the next day, so you can make it whenever and eat it whenever.
02 -
- Tossing the dressing with warm potatoes rather than cold ones is the difference between a salad that tastes like a chore and one that tastes like a revelation.
- Go easy on the salt at first because the feta contributes a significant amount of saltiness on its own.
03 -
- Start checking the potatoes at 14 minutes, there is a narrow window between perfectly tender and falling apart, and you want firm pieces that hold their shape in the salad.
- Let the dressed salad sit for at least ten minutes before serving because the flavors deepen and marry as it rests.