Potato and Feta Mediterranean Salad (Print Page)
Tender potatoes with creamy feta, fresh herbs, and a bright lemon dressing. A Mediterranean favorite.
# What You Need:
→ 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 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 them to a large salad bowl.
03 - While the potatoes are still warm, drizzle 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, thinly sliced red onion, chopped parsley, and dill to the bowl.
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 and gently fold it into the salad.
07 - Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- The dressing seeps right into warm potatoes so every single bite carries flavor instead of just coating the outside.
- It works hot, room temperature, or cold, which means zero stress about timing.
02 -
- Potatoes seasoned while warm absorb three times more flavor than potatoes dressed after cooling, so do not skip that step.
- Feta folded in at the very end stays creamy rather than turning grainy and disappearing into the dressing.
03 -
- Score each potato with a knife before boiling so they absorb salt from the water more effectively.
- Let the salad sit for ten minutes after assembling before you serve it, because that brief rest marries all the flavors beautifully.