Potato And Feta Salad (Printable)
Tender potatoes, crumbled feta, and fresh herbs in a zesty lemon mustard dressing. A perfect Mediterranean side.
# Ingredient List:
→ Vegetables
01 - 1¾ lb baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3½ oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3½ oz baby spinach or arugula leaves (optional)
→ Dairy
06 - 5⅓ oz feta cheese, crumbled
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tbsp red wine vinegar
10 - 1 tsp Dijon mustard
11 - 1 clove garlic, finely minced
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
13 - 2 tbsp fresh dill, chopped
14 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the halved baby potatoes and cook for 15–20 minutes until fork-tender. Drain through a colander and set aside to cool slightly.
02 - While the potatoes cool, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until the dressing is fully emulsified and creamy.
03 - In a large serving bowl, arrange the warm potatoes, sliced red onion, halved cherry tomatoes, diced cucumber, and spinach or arugula if using.
04 - Drizzle the emulsified dressing evenly over the assembled vegetables. Gently toss to coat every component without breaking apart the tender potatoes.
05 - Scatter the crumbled feta cheese over the dressed salad along with the chopped dill and parsley. Toss lightly to distribute the cheese and herbs throughout.
06 - Taste the salad and adjust the salt and pepper as needed. Serve immediately while still warm, or allow it to rest and serve at room temperature.
# Expert Tips:
01 -
- The warmth of the potatoes melts the feta just slightly, creating tiny creamy pockets throughout the salad that no cold potato salad can ever replicate.
- It comes together in about half an hour with zero fancy techniques, making it the most grateful recipe in your summer rotation.
02 -
- Tossing the dressing with potatoes while they are still warm is the entire trick, because cold potatoes will just let the oil slide off and pool at the bottom of the bowl.
- Crumbled feta from a tub in brine will be saltier and wetter than block feta, so adjust your salt accordingly and pat it dry slightly before crumbling.
03 -
- Slice the red onion and soak the pieces in ice water for ten minutes while the potatoes boil to tame the raw bite without losing the crunch.
- Always cook the potatoes in water that tastes like the sea, because this is your one chance to season them from the inside out.