Potato and Feta Mediterranean Salad (Print View)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon-mustard dressing for a Mediterranean side.
# What You 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 Steps:
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 well and let cool slightly.
02 - Cut the warm potatoes into bite-sized pieces and transfer to a large salad bowl. While still warm, drizzle with half the olive oil and all the lemon juice. Gently toss to coat, allowing the potatoes to absorb the flavors.
03 - Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and dill to the bowl with the potatoes.
04 - 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 evenly.
05 - Crumble the feta cheese over the top and gently fold it into the salad. Taste and adjust the seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Hints:
01 -
- Warm potatoes drink up the lemon and olive oil like nothing else, making every bite brighter than it has any right to be.
- It bends to whatever you have on hand, works warm or cold, and honestly tastes even better the next day.
02 -
- Tossing the dressing with warm potatoes rather than cold ones is the entire secret, cold potatoes repel oil and you end up with a greasy pool at the bottom.
- Overcooking the potatoes will cause them to fall apart when you mix, so test early and pull them while they still have a bit of structure.
03 -
- Soaking sliced red onion in ice water for five minutes tames the bite without losing the crunch, a trick worth knowing for every salad you make.
- Cracking black pepper directly over the bowl right before serving gives a fresher, more aromatic kick than adding it earlier.