Potato Feta Mediterranean Salad (Printer-friendly)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon dressing. Ready in 35 minutes.
# What You’ll Need:
→ Vegetables
01 - 1½ lb 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 Make It:
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 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 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 fancy technique, which means you can make it while catching up with a friend who stopped by unannounced.
- The combination of creamy feta and tender potatoes with bright herbs is the kind of simple pleasure that makes people go quiet and just eat.
02 -
- Dressing warm potatoes is the single most important step because they absorb flavor like sponges when hot and resist it once cold.
- Feta crumbled too early and tossed too aggressively turns into a salty paste instead of those beautiful little clouds you want.
03 -
- Salt your potato cooking water until it tastes like the sea, this is your one chance to season from the inside out and it makes a bigger difference than anything else.
- Let the dressed salad sit for at least ten minutes before serving because patience here rewards you with a depth of flavor that no amount of extra ingredients can replicate.