Potato Feta Mediterranean Salad (Printable)
Tender potatoes with creamy feta, fresh herbs, and a zesty lemon dressing for a Mediterranean-inspired side.
# What You'll Need:
→ Vegetables
01 - 1½ lb baby potatoes or Yukon Gold, scrubbed clean
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
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for 15 to 20 minutes until fork-tender. Drain thoroughly and allow to cool slightly.
02 - While still warm, cut the potatoes into uniform 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 evenly, allowing them to absorb the flavors.
04 - Add the halved cherry tomatoes, thinly sliced red onion, chopped 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 until well combined. Pour the dressing over the salad and gently toss to coat everything evenly.
06 - Crumble the feta cheese over the top of the salad and gently fold it in, being careful not to break the potato pieces.
07 - Taste the salad and adjust the salt and pepper as needed. Serve warm, at room temperature, or chilled.
# Expert Hints:
01 -
- Warm potatoes drink up the dressing like nothing else, so every single bite carries bright lemony flavor instead of just sitting on top.
- It comes together in about half an hour with zero fussy techniques, which makes it the most honest dish on any summer table.
02 -
- Tossing the dressing with hot potatoes sounds like a small step, but skipping it means the dressing slides right off and pools at the bottom instead of flavoring from within.
- Feta continues to soften and meld as the salad rests, so making it an hour ahead actually improves the texture and taste dramatically.
03 -
- Salt the potato cooking water until it tastes like the sea, because potatoes seasoned from the outside in need that head start before the dressing even arrives.
- Always dress warm potatoes rather than cold ones, since the pores are open and receptive when warm but seal shut once they chill.