Potato Feta Salad Mediterranean (Printer-friendly)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon dressing. Ready in 35 minutes.
# What You Need:
→ Vegetables
01 - 1.5 lb baby potatoes or Yukon Gold potatoes, 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 Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the scrubbed potatoes and cook for 15 to 20 minutes until easily pierced with a fork. Drain thoroughly and allow to 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 potato pieces with half the olive oil and all the lemon juice. Gently toss to coat evenly and let them rest for a few minutes to absorb the flavors.
04 - Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped 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 until well combined. Pour the dressing over the salad and toss gently to coat everything evenly.
06 - Crumble the feta cheese over the top of the salad and fold it in gently so the pieces distribute throughout without breaking down completely.
07 - Taste the salad and adjust the salt and pepper as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- It pulls together from pantry staples in under forty minutes, which feels like a small miracle on busy days.
- The potatoes soak up lemon and olive oil while still warm, creating a flavor depth that cold potato salads never achieve.
02 -
- Tossing the dressing with warm potatoes is the single most important step, because cooled potatoes seal their surfaces and repel flavor.
- Heavy-handed salting before the feta goes in has ruined more batches of this salad than I care to admit.
03 -
- Use the best feta you can find, ideally a block packed in brine from a deli counter, because pre-crumbled feta is drier and less tangy.
- A sprinkle of flaky sea salt right before serving gives the finished dish a textural crackle that guests always notice.