Potato and Feta Salad (Printable Version)
Tender potatoes with tangy feta, fresh herbs, and a bright lemon dressing for a perfect Mediterranean side.
# What You'll Need:
→ Vegetables
01 - 1 lb 12 oz baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3.5 oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3.5 oz baby spinach or arugula leaves (optional)
→ Dairy
06 - 5.3 oz feta cheese, crumbled
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 clove garlic, finely minced
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the halved baby potatoes and cook for 15 to 20 minutes until fork-tender. Drain through a colander and set aside to cool slightly while still warm.
02 - While the potatoes cool, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until fully emulsified and creamy.
03 - In a large salad bowl, combine the warm potatoes, sliced red onion, halved cherry tomatoes, diced cucumber, and baby spinach or arugula if using.
04 - Drizzle the prepared dressing evenly over the salad ingredients and gently toss to coat everything thoroughly without breaking the potato pieces.
05 - Scatter the crumbled feta cheese, chopped dill, and chopped parsley over the dressed salad. Toss lightly to distribute the cheese and herbs evenly throughout.
06 - Taste the salad and adjust the salt and pepper as needed. Serve warm or at room temperature for the best flavor.
# Chef's Tips:
01 -
- The dressing seeps into warm potatoes so every bite carries bright tangy flavor instead of sitting on the surface.
- It comes together in the time it takes to boil water and chop a few things, which makes it perfect for those nights when cooking feels like a chore.
02 -
- Tossing the dressing with warm potatoes instead of cold ones is the single most important step because the heat opens up the potato surface and pulls flavor deep inside.
- Do not skip the mustard in the dressing since it acts as an emulsifier and without it the oil and vinegar will separate into a greasy puddle.
03 -
- Cut all your potatoes to roughly the same size so they finish cooking at the same time and you are not fishing hard ones out while the rest turn to mush.
- Dress the salad while the potatoes are still warm and let it sit for ten minutes before serving because that resting time transforms the flavor from good to unforgettable.