Potato and Feta Salad (Print View)
Warm baby potatoes with crumbled feta, fresh herbs, and a zesty lemon dressing. Ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 1½ lbs baby potatoes, scrubbed (or Yukon Gold)
02 - 3½ oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 5½ 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
# Step-by-Step Directions:
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 - While still warm, cut the potatoes into 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, allowing them to absorb the flavors.
04 - Add the halved cherry tomatoes, 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. Pour the dressing over the salad and gently toss to combine.
06 - Crumble the feta cheese over the top of the salad and gently fold it in, being careful not to overmix.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve warm, at room temperature, or chilled.
# Expert Suggestions:
01 -
- The trick of dressing warm potatoes means every single bite soaks up flavor like a sponge, and nothing else you do will matter as much as that one step.
- It holds up beautifully in the fridge for lunch the next day, which means you get two meals of effort from almost no effort at all.
02 -
- Dressing the potatoes while they are still warm is the single most important step, once they cool the pores close and they will not absorb flavor nearly as well.
- Do not oversalt the dressing before tasting with the feta, because the cheese brings its own saltiness and you cannot undo it once it is in there.
03 -
- Cut any larger potatoes in half before boiling so they cook evenly and you are not left with some falling apart while others stay hard in the middle.
- Let the dressed salad sit for at least ten minutes before serving, the flavors meld and transform into something noticeably better than when you first mixed it.