Potato Feta Mediterranean Salad (Printer-Friendly)

Tender potatoes with creamy feta, fresh herbs, and a zesty lemon dressing. A Mediterranean classic.

# What You'll Need:

→ Vegetables

01 - 1½ pounds baby potatoes or Yukon Gold potatoes, scrubbed clean
02 - 3½ ounces cherry tomatoes, halved
03 - 1 small red onion, thinly sliced

→ Dairy

04 - 5⅓ ounces feta cheese, crumbled

→ Fresh Herbs

05 - 3 tablespoons fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped

→ Dressing

07 - 4 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon 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 scrubbed potatoes and cook for 15 to 20 minutes until fork-tender. Drain thoroughly and let 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 potatoes with half of the olive oil and all of the lemon juice. Gently toss to coat evenly and allow them to absorb the flavors.
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 emulsified. Pour the dressing over the salad and toss gently to combine.
06 - Crumble the feta cheese over the top of the salad and gently fold it in. Taste and adjust the seasoning with additional salt and pepper as needed. Serve warm, at room temperature, or chilled.

# Expert Advice:

01 -
  • Warm potatoes soak up lemon juice and olive oil like tiny sponges, making every bite more flavorful than cold potato salads ever manage.
  • It comes together in about half an hour with zero fancy techniques, just honest chopping and tossing.
  • The feta melts slightly into the warm potatoes and creates these creamy pockets of salty goodness throughout the whole dish.
02 -
  • Dressing warm potatoes is the single most important step because they absorb flavors far better than cold ones ever will.
  • Overcooking the potatoes until they fall apart will turn your salad into mush, so test them a minute early.
03 -
  • Use your hands to toss the salad because utensils tend to break the potato pieces and you want each one to stay intact.
  • Letting the dressed salad rest for at least fifteen minutes before serving transforms it from good to genuinely memorable.

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