Potato Feta Mediterranean Salad (Printable version)

Tender potatoes with creamy feta, fresh herbs, and a zesty lemon dressing for a Mediterranean side dish.

# What you need:

→ Vegetables

01 - 1½ lb baby potatoes or Yukon Gold potatoes, 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

# How To:

01 - Bring a large pot of salted water to a rolling boil. Add the scrubbed potatoes and cook for 15–20 minutes until fork-tender. Drain well and let them 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 of the olive oil and all of the lemon juice. Gently toss to coat evenly, allowing the potatoes 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 well combined. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Crumble the feta cheese over the top of the salad and gently fold it in, being careful not to break the potato pieces.
07 - Taste the salad and adjust the seasoning with additional salt and pepper as needed. Serve warm, at room temperature, or chilled.

# Expert Advice:

01 -
  • The warm potato trick transforms everything, making each bite perfectly seasoned instead of coated on the outside
  • It hits that perfect balance between creamy feta and bright fresh herbs that makes you want to keep eating just one more bite
02 -
  • The step where you dress the warm potatoes with lemon juice and olive oil is absolutely critical, skipping it makes an entirely different salad
  • Don't refrigerate the potatoes before tossing them with the dressing, or you'll miss out on that absorption magic
03 -
  • Use the warm potato technique with any potato salad recipe, it's completely changed how I make all versions
  • If the feta seems too salty, rinse it quickly under cold water and pat dry before crumbling

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