Potato and Feta Salad (Print Version)
Tender potatoes with crumbled feta, fresh herbs, and a zesty lemon mustard dressing for a refreshing Mediterranean side.
# What You Need:
→ Vegetables
01 - 1 3/4 pounds baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3 1/2 oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3 1/2 oz baby spinach or arugula leaves (optional)
→ Dairy
06 - 5 1/2 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
# Directions:
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 black pepper in a small mixing bowl until fully emulsified.
03 - In a large salad bowl, combine the warm potatoes, sliced red onion, halved cherry tomatoes, diced cucumber, and baby spinach or arugula if using.
04 - Drizzle the prepared dressing over the assembled vegetables and gently toss until every component is evenly coated.
05 - Scatter the crumbled feta cheese, chopped dill, and chopped parsley over the top. Toss lightly to distribute without breaking up the feta too much.
06 - Taste the salad and adjust salt and pepper as needed. Serve warm or at room temperature for the best flavor.
# Insider Tips:
01 -
- The warm potatoes drink up the dressing like nothing else, making every bite burst with flavor.
- It comes together in about half an hour with zero fancy equipment or technique.
- Feta does all the heavy lifting for creaminess so you never miss mayo.
02 -
- Tossing the dressing with warm potatoes is non negotiable because cold potatoes will repel the oil and you will end up with a puddle at the bottom.
- Go easy on the salt at first since feta packs a serious salty punch that intensifies as it sits.
03 -
- Splash a tablespoon of the starchy potato cooking water into your dressing for instant body and silkiness you cannot get any other way.
- Crumble the feta with your fingers instead of a knife because irregular chunks melt and distribute differently than uniform crumbs.