Potato and Feta Salad (Printable)
Tender potatoes, creamy feta, and fresh herbs tossed in a zesty lemon dressing for a vibrant Mediterranean 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
# How To Make It:
01 - Bring a large pot of salted water to a 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 transfer to 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 halved cherry tomatoes, thinly sliced red onion, chopped parsley, and dill to the bowl.
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.
07 - Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Suggestions:
01 -
- Warm potatoes soak up lemon and olive oil like little sponges, making every bite brighter than you expect.
- It comes together with zero fancy technique and tastes like something from a seaside taverna.
02 -
- Dressing the potatoes while they are still warm is the single most important step because once they cool the skins seal up and the flavor stays on the surface.
- Salt your potato cooking water generously, almost like pasta water, since this is your only chance to season from the inside.
03 -
- Use the tines of a fork to crumble feta for pieces that range from sandy to chunky, giving the salad more interesting texture than uniform crumbles.
- A tiny drizzle of honey in the dressing rounds out the sharpness of the lemon and garlic without making anything taste sweet.