Potato and Feta Salad (Print)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon-mustard dressing for a Mediterranean side.
# What You Need:
→ Vegetables
01 - 1½ pounds baby potatoes (or Yukon Gold), scrubbed clean
02 - 3½ ounces cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5⅓ ounces feta cheese, crumbled
→ Fresh Herbs
05 - 3 tablespoons fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
→ Dressing
07 - ¼ cup extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon 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 rolling boil. Add the potatoes and cook for 15 to 20 minutes until fork-tender. Drain well and let them cool slightly.
02 - While still warm, cut the potatoes into bite-sized pieces and transfer them to a large salad bowl.
03 - Drizzle the warm potatoes with half the olive oil and all the lemon juice. Gently toss to coat, allowing them to absorb the flavors.
04 - Add the halved cherry tomatoes, sliced red onion, chopped 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 the dressing over the salad and gently toss to combine.
06 - Crumble the feta cheese over the top of the salad and gently fold it in, being careful not to overmix.
07 - Taste the salad and adjust the seasoning with additional salt and pepper as needed. Serve warm, at room temperature, or chilled.
# Expert Advice:
01 -
- The dressing seeps right into the warm potatoes so every single bite carries flavor instead of just coating the outside.
- It genuinely works served warm, at room temperature, or chilled, which means you can make it whenever and stop worrying about timing.
- Feta crumbled over the top rather than mixed in gives you these little salty pockets that surprise you throughout the bowl.
02 -
- Tossing the dressing with hot potatoes is the single most important step, because once they cool the surface firms up and the flavor stays on the outside.
- Do not skip salting the potato cooking water since that is your only chance to season the potatoes from within.
- Red onion slices mellow significantly if you soak them in cold water for ten minutes while the potatoes boil.
03 -
- Use your hands to toss the potatoes after adding the initial oil and lemon juice because you can feel when every piece is coated without breaking them apart.
- Crack the pepper directly over the bowl at the very end rather than into the dressing, because the aroma is brighter and more alive when it is freshly ground onto the finished salad.