Potato Feta Mediterranean Salad (Printable)
Tender potatoes tossed with crumbled feta, fresh herbs, and a bright lemon-mustard dressing for a Mediterranean side.
# Ingredient List:
→ Vegetables
01 - 1½ lb baby potatoes (or Yukon Gold), scrubbed clean
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 - 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 generously salted water to a rolling boil. Add the scrubbed potatoes and cook for 15 to 20 minutes until fork-tender. Drain thoroughly and allow to cool slightly.
02 - While still warm, cut the potatoes into bite-sized pieces and transfer them to a large salad bowl.
03 - Drizzle the warm potato pieces with half the olive oil and all the lemon juice. Gently toss to coat evenly and let them absorb the flavors for a few minutes.
04 - Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped 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 until well combined. Pour the dressing over the salad and toss gently to coat everything evenly.
06 - Crumble the feta cheese over the top of the salad and fold it in gently so the pieces distribute throughout without breaking down completely.
07 - Taste the salad and adjust the salt and pepper as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- The trick of dressing warm potatoes means every bite soaks up lemon and olive oil like a sponge.
- It holds up beautifully in the fridge, making it one of those rare salads that actually tastes better the next day.
02 -
- Dressing the potatoes while they are hot is not optional, this is the step that separates a good salad from a forgettable one.
- Salt the potato cooking water like you would pasta, because plain water means bland potatoes no matter how good the dressing is.
03 -
- Yukon Gold potatoes are the best fallback if you cannot find true baby potatoes, because they stay creamy without turning waterlogged.
- Crumble the feta with your fingers instead of a knife for irregular pieces that look rustic and dissolve beautifully into the warm dressing.