Potato and Feta Salad (Printable)
Tender potatoes tossed with crumbled feta, fresh herbs, and a bright lemon-mustard dressing for a Mediterranean side.
# What You'll Need:
→ Vegetables
01 - 1½ pounds baby potatoes, scrubbed (or Yukon Gold)
02 - 3½ ounces cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5⅓ ounces feta cheese, crumbled
→ Fresh Herbs
05 - 3 tablespoons fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
→ Dressing
07 - 4 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 garlic clove, minced
11 - Salt and freshly ground black pepper, to taste
# How To Make:
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 place them in 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 let them absorb the flavors.
04 - Add the cherry tomatoes, red onion, 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 Tips:
01 -
- It comes together in about half an hour with zero fuss, which means you can pull it off even on a weeknight when your brain is fried.
- The way warm potatoes soak up lemon juice and olive oil is almost magical, creating a flavor depth that cold salads never achieve.
- It is endlessly flexible and tastes even better the next day, so making extra is always a smart move.
02 -
- Dressing warm potatoes is the single most important step in this entire recipe because they absorb flavor like nothing else, and once they cool down that window closes forever.
- Do not use pre crumbled feta in a tub because it is drier and less creamy than a block you crumble yourself, and the texture difference is genuinely noticeable.
03 -
- Soak your sliced red onion in ice water for five minutes and drain well before adding, which tames the burn and keeps the crunch.
- Serve this within two hours of making it if you want the best texture and flavor, but know that day two is still incredibly delicious in its own quieter way.