Potato and Feta Salad (Printable)
Tender potatoes tossed with tangy feta, fresh herbs, and a zesty lemon dressing in this Mediterranean classic.
# What You Need:
→ Vegetables
01 - 1.75 lb baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3.5 oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3.5 oz baby spinach or arugula leaves (optional)
→ Dairy
06 - 5.3 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 flat-leaf parsley, chopped
# Steps:
01 - Bring a large pot of generously 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 and creamy.
03 - In a large salad bowl, combine the still-warm potato halves with the sliced red onion, halved cherry tomatoes, diced cucumber, and baby spinach or arugula if using.
04 - Pour the prepared dressing over the assembled vegetables and toss gently until every component is evenly coated.
05 - Scatter the crumbled feta cheese over the dressed salad along with the chopped fresh dill and parsley. Toss lightly to distribute without breaking up the feta too much.
06 - Taste the salad and adjust the salt and pepper as needed. Serve warm or at room temperature for the best flavor.
# Expert Advice:
01 -
- The dressing doubles as a marinade, so you can repurpose leftovers on grilled vegetables or chicken the next day.
- Baby potatoes cook faster than you think, which means dinner is on the table in well under an hour with almost zero stress.
02 -
- Dressing the potatoes while they are still warm is the single most important step because they soak up flavor like sponges at that temperature.
- Refrigerating the finished salad dulls the flavors noticeably, so if you must make it ahead, hold the dressing and herbs separately and combine at the last minute.
03 -
- Cut any larger baby potato halves into quarters so every piece is roughly the same size and the dressing reaches more surface area.
- A tiny drizzle of honey in the dressing rounds out the vinegar sharpness without making it sweet, a trick I learned from a Greek deli owner down the street.