Potato Feta Mediterranean Salad (Printable Version)
Tender potatoes with crumbled feta, fresh herbs, and a zesty lemon dressing. A Mediterranean classic.
# Ingredient List:
→ Vegetables
01 - 1.5 lb baby potatoes (or Yukon Gold), scrubbed
02 - 3.5 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5.3 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:
01 - Bring a large pot of salted water to a rolling boil. Add the scrubbed potatoes and cook for 15 to 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, allowing the potatoes to absorb the flavors.
04 - Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped 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 the dressing over the salad and toss gently to combine.
06 - Crumble the feta cheese over the top of the salad and gently fold it in, being careful not to overmix.
07 - Taste the salad and adjust seasoning with salt and pepper as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- Warm potatoes drink up the lemon and olive oil like nothing else, and that one step changes everything about how the salad tastes.
- It works hot, room temperature, or straight from the fridge the next day, which means zero pressure on timing.
02 -
- Tossing the dressing with warm potatoes is the single most important step, because cold potatoes will repel the oil and the flavor sits on the surface instead of sinking in.
- I once used pre crumbled feta from a plastic tub and the salad tasted noticeably drier and less cohesive than when I crumble it fresh from a block.
03 -
- Always salt your potato cooking water generously, like you would for pasta, because potatoes absorb seasoning most effectively while they boil.
- A tiny drizzle of honey in the dressing balances the lemon and garlic beautifully and no one will guess it is there.