Potato and Feta Salad (Printable)
Tender potatoes with creamy feta, fresh herbs, and a zesty lemon dressing. A Mediterranean classic.
# What You 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:
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 well 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 allow them to 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 the dressing over the salad and toss gently to combine.
06 - Crumble the feta cheese over the top of the salad and gently fold it in.
07 - Taste the salad and adjust the seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- Warm potatoes absorb the dressing like little sponges, making every bite infinitely more flavorful than any cold potato salad you have had.
- It comes together in about half an hour with zero fancy techniques and ingredients you probably already have.
02 -
- Adding the dressing while the potatoes are piping hot is the difference between a salad that tastes flat and one where every piece is seasoned through to the center.
- Tossing too aggressively will turn your beautiful salad into mashed potatoes, so use a gentle folding motion and patience.
03 -
- Cook the potatoes a day ahead if you like, but reheat them gently in the microwave or a warm oven before dressing so they absorb the flavors properly.
- Always taste your feta before adding it because saltiness varies wildly between brands, and a heavily salted feta means you need less in the dressing.