Potato and Feta Salad (Printable)
Tender potatoes tossed with crumbled feta, fresh herbs, and a zesty lemon dressing for a bright Mediterranean side.
# 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 parsley, chopped
# How-To 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 thoroughly in a colander and set aside to cool slightly while still warm.
02 - While the potatoes cool, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until the dressing is fully emulsified and creamy in appearance.
03 - In a large serving bowl, layer the warm potato halves with the sliced red onion, halved cherry tomatoes, diced cucumber, and baby spinach or arugula if desired. Toss gently to distribute the vegetables evenly.
04 - Drizzle the prepared dressing over the assembled vegetables and toss with care to coat every ingredient without breaking apart the tender potatoes.
05 - Scatter the crumbled feta cheese over the dressed salad along with the chopped fresh dill and parsley. Toss lightly once more to incorporate the cheese and herbs throughout the dish.
06 - Taste the finished salad and adjust the salt and pepper as needed. Serve immediately while still warm or allow it to rest and serve at room temperature for the best flavor development.
# Helpful Tips:
01 -
- The warmth of the potatoes slightly softens the feta so every bite feels creamy without any actual cream.
- It genuinely works as a main or a side, which makes weeknight planning so much easier.
02 -
- Tossing the dressing with warm potatoes instead of cold ones is the single step that transforms this from a basic potato salad into something people actually remember.
- Feta continues to release moisture as it sits so if you are making this ahead hold back a little dressing and add it right before serving.
03 -
- Cut any larger baby potatoes into uniform halves or quarters so every piece finishes cooking at the same time and looks intentional on the plate.
- Let the dressed salad sit for ten minutes before serving because that brief rest allows the flavors to marry in a way that immediate eating never achieves.