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 - 1.5 lb baby potatoes, scrubbed (or Yukon Gold)
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
# Directions:
01 - Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
02 - Cut the warm potatoes into bite-sized pieces and transfer to 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 allow them to 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 the dressing 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 the seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- The warm potatoes drink up the dressing like nothing else, making every bite more flavorful than cold potato salads ever manage.
- Feta brings a salty creaminess that means you do not need a heavy sauce or complicated technique to feel like you made something special.
02 -
- Tossing the dressing with warm potatoes is the single most important step because cold potatoes repel oil and you end up with a greasy pool at the bottom.
- Soaking sliced red onion in ice water for five minutes removes the harsh edge without losing the crunch or the lovely purple color.
03 -
- Always salt the potato cooking water like you would pasta water because this is your only chance to season from the inside out.
- Use a block of feta stored in brine rather than pre crumbled since the texture is creamier and the flavor is dramatically better.