Potato and Feta Salad (Printable View)

Tender potatoes with creamy feta, fresh herbs, and a zesty lemon dressing. Ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1½ lbs baby potatoes, scrubbed (or Yukon Gold)
02 - 3½ oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced

→ Dairy

04 - 5⅓ 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 Steps:

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 well and let cool slightly.
02 - While still warm, cut the potatoes into bite-sized pieces and transfer to a large salad bowl.
03 - Drizzle the warm potatoes with half the olive oil and all the lemon juice. Gently toss to coat and allow them to absorb the flavors.
04 - Add the cherry tomatoes, red onion, parsley, and 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. Pour over the salad and toss gently 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 Advice:

01 -
  • Potatoes soaked in lemon and oil while still warm taste completely different from cold ones tossed at the last minute, and this recipe exploits that beautifully.
  • It works equally well as a barbecue companion, a desk lunch, or something you eat standing over the counter straight from the bowl.
02 -
  • If you dress cold potatoes they will taste flat no matter how good your vinaigrette is, so always add the oil and lemon while they are still warm.
  • Feta added too early and tossed aggressively will turn into a salty paste instead of those crumbly gems you want, so fold it in last and handle it like you are handling something fragile.
03 -
  • Salt the potato cooking water until it tastes like the sea, because potatoes cooked in plain water are nearly impossible to season properly after the fact.
  • Let the dressed salad sit for at least ten minutes before serving, because the transformation from good to memorable happens in that resting time.

Go Back