Potato And Feta Salad (Print)
Tender potatoes with crumbled feta, fresh herbs, and a zesty lemon mustard dressing for a bright Mediterranean side.
# What You’ll Need:
→ Vegetables
01 - 1 ¾ lb baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3 ½ oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3 ½ oz baby spinach or arugula leaves (optional)
→ Dairy
06 - 5 ⅓ 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 black pepper, to taste
→ Fresh Herbs
13 - 2 tbsp fresh dill, chopped
14 - 2 tbsp fresh parsley, chopped
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Add the halved baby potatoes and cook for 15 to 20 minutes until fork-tender. Drain through a colander and set aside to cool slightly.
02 - While the potatoes cool, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until fully emulsified.
03 - In a large salad bowl, combine the warm potatoes, sliced red onion, halved cherry tomatoes, diced cucumber, and spinach or arugula if using.
04 - Drizzle the prepared dressing over the assembled vegetables and gently toss to evenly coat all ingredients.
05 - Scatter the crumbled feta cheese, chopped dill, and chopped parsley over the salad. Toss lightly to combine without breaking up the feta.
06 - Taste the salad and adjust salt and pepper as needed. Serve warm or at room temperature for the best flavor.
# Expert Tips:
01 -
- The dressing sinks right into warm potatoes so every single bite carries that tangy, herby punch.
- It comes together in about half an hour with ingredients you probably already have.
- It travels beautifully for potlucks and picnics, and honestly tastes even better after sitting a while.
02 -
- Tossing the dressing with warm potatoes is the single most important step because cold potatoes will just let the dressing slide off.
- Do not skip the salt in the potato cooking water since this is your only chance to season the potatoes from the inside out.
03 -
- Halve larger baby potatoes and leave the tiny ones whole so everything cooks evenly and looks beautiful on the plate.
- Make the dressing up to three days ahead and keep it in a jar in the fridge, then just shake and pour when you are ready.