Potato and Feta Salad (Print Version)
Tender potatoes tossed with creamy feta, fresh herbs, and a bright lemon dressing in this Mediterranean classic.
# What You Need:
→ Vegetables
01 - 1½ lb baby potatoes, scrubbed (or Yukon Gold)
02 - 3½ oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5½ 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:
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 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, allowing them to absorb the flavors.
04 - Add the halved cherry tomatoes, 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 Advice:
01 -
- The dressing soaks into warm potatoes so every single bite carries bright lemony garlicky flavor instead of just sitting on top.
- It genuinely works served warm at room temperature or cold which means you can make it hours ahead and stop stressing.
02 -
- Dressing the potatoes while they are warm is the single most important step because cold potatoes seal up and repel flavor like a raincoat.
- If your feta is very salty crumble it first and taste before adding any salt to the dressing because I once ruined a beautiful batch by assuming.
03 -
- Score a small X on the bottom of each potato before boiling and the skin will peel off easily if you prefer them peeled though I never bother.
- Letting the dressed salad sit for even ten minutes before eating makes a noticeable difference because the flavors marry and mellow into something greater.