Potato and Feta Salad (Printer-friendly)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon dressing. A Mediterranean classic ready in minutes.
# What You'll Need:
→ Vegetables
01 - 1.5 lb baby potatoes (or Yukon Gold), scrubbed clean
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 Prepare:
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 cool slightly.
02 - Cut the warm potatoes into bite-sized pieces and transfer them 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, 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 gently toss to combine.
06 - Crumble the feta cheese over the top and gently fold it into the salad.
07 - Taste and adjust the seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Advice:
01 -
- It comes together in about half an hour with zero fancy technique, which means you can make it while barely awake on a Sunday morning.
- The way warm potatoes drink up lemon juice and olive oil is genuinely one of the best flavor tricks in everyday cooking.
02 -
- Tossing the dressing with cold potatoes is the single biggest mistake you can make because they will not absorb any flavor and the whole salad tastes flat.
- Overcooking the potatoes until they fall apart will turn this into a mushy mess instead of a salad with satisfying texture.
03 -
- Salt the potato cooking water like you would pasta water, because that is the only chance you get to season the potatoes from the inside.
- Crumble the feta with your fingers instead of cutting it, because ragged pieces melt into the salad in a way that neat cubes never will.