Potato Feta Mediterranean Salad (Printable)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon dressing for a Mediterranean side.
# 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 - 5⅓ oz feta cheese, crumbled
→ Fresh Herbs
05 - 3 tbsp fresh parsley, chopped
06 - 2 tbsp fresh dill, chopped
→ Dressing
07 - ¼ cup 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 Make It:
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 and allow 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 emulsified. Pour the dressing over the salad and gently toss to combine.
05 - Crumble the feta cheese over the top and gently fold it into the salad. Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- Potatoes absorb the dressing like little sponges when they are still warm, which means every single bite is packed with flavor.
- It comes together in about half an hour with ingredients you probably already have hanging around.
02 -
- Dressing warm potatoes is the single most important step because once they cool, their skins tighten and they stop absorbing flavor almost entirely.
- Salt your potato cooking water like you would for pasta, since this is your first and best chance to season from the inside out.
03 -
- Crumble feta straight from the block by hand rather than buying pre crumbled, which is drier and less creamy.
- A splash of red wine vinegar alongside the lemon juice adds a layer of tang that surprises people in the best way.