Potato and Feta Salad (Printable)
Tender potatoes with crumbled feta, fresh herbs, and a tangy lemon dressing for a vibrant Mediterranean side.
# What You'll Need:
→ Vegetables
01 - 1 3/4 pounds baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3 1/2 ounces cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3 1/2 ounces baby spinach or arugula leaves (optional)
→ Dairy
06 - 5 1/3 ounces 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
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the halved baby potatoes and cook for 15 to 20 minutes, until easily pierced with a fork. 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 mixing bowl until fully emulsified and creamy.
03 - In a large serving bowl, combine the slightly warm potatoes with the sliced red onion, halved cherry tomatoes, diced cucumber, and baby spinach or arugula if using.
04 - Drizzle the prepared dressing evenly over the assembled vegetables and gently toss to coat every component without breaking the potatoes.
05 - Scatter the crumbled feta cheese, chopped dill, and parsley over the dressed salad. Toss lightly to distribute the herbs and cheese throughout.
06 - Taste the salad and adjust the salt and pepper as needed. Serve warm or at room temperature for the best flavor.
# Expert Suggestions:
01 -
- The contrast of warm potatoes against cool crisp cucumber and juicy tomatoes is genuinely addictive.
- That tangy mustard and lemon dressing soaks right into the potatoes and makes every bite sing.
02 -
- Dressing the potatoes while they are still warm is critical because cold potatoes will repel the vinaigrette and leave the salad tasting flat.
- Once I rushed and tossed everything with a heavy metal spoon which turned half the potatoes into mash and taught me to always fold gently.
03 -
- Buy feta in block form stored in brine and crumble it yourself because the difference in creaminess and tang is absolutely worth the extra thirty seconds.
- A tiny pinch of sugar in the dressing rounds out the acidity and makes all the flavors taste like they belong together.