Potato and Feta Salad (Print version)

Creamy feta and tender potatoes with fresh herbs in a bright lemon dressing — a Mediterranean classic.

# What goes in:

→ Vegetables

01 - 1 ½ lb baby potatoes or Yukon Gold potatoes, scrubbed clean
02 - 3 ½ oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced

→ Dairy

04 - 5 ½ 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

# Cooking steps:

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 still-warm potatoes into bite-sized pieces and transfer to a large salad bowl. Drizzle with half the olive oil and all the lemon juice, then gently toss to coat so the potatoes absorb the flavors.
03 - Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped 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.

# Tips from flavorandfeast:

01 -
  • It tastes like something youd order at a tiny seaside taverna, but it comes together in your own kitchen with zero fuss.
  • The trick of dressing warm potatoes means every single bite carries the bright punch of lemon and olive oil deep into the flesh.
02 -
  • Dressing the potatoes while they are still warm is not optional, cold potatoes seal their surfaces and the flavor stays on the outside.
  • Do not skip the Dijon mustard in the dressing because it is the quiet ingredient holding everything together.
03 -
  • Cut the potatoes into similar sizes before boiling so they cook evenly and you never end up with mushy edges surrounding hard centers.
  • Let the dressed salad rest for at least fifteen minutes before serving because that patience transforms it from good to unforgettable.

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