Description
A refreshing and filling Mediterranean-inspired salad featuring tender potatoes, creamy feta, fresh herbs, and a bright lemony dressing, perfect for potlucks and family dinners.
Ingredients
Main Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes (Choose similar sizes for even cooking.)
- 1 block feta cheese (Crumbled for better texture and flavor.)
- 1/4 cup olive oil (For the dressing.)
- 2 tablespoons lemon juice (Freshly squeezed for the best flavor.)
- 1 clove garlic, grated (Adds flavor to the dressing.)
- 1/2 cup red onion, finely diced (Soak in cold water for less intensity if desired.)
- 1/2 cup fresh parsley, chopped (Can substitute with dill.)
- 1 cup cucumber or cherry tomatoes, optional (Adds crunch and juiciness.)
- to taste salt and black pepper (Adjust according to preference.)
Instructions
Preparation
- Boil the potatoes: Add the potatoes to a pot, cover with cold water, and salt the water. Bring to a boil and cook for 12 to 18 minutes until you can pierce them easily with a fork.
- Drain and cool slightly: Drain well and let them sit for 5 to 10 minutes until warm, not hot.
- Mix the dressing: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, a pinch of Dijon (if using), black pepper, and a tiny pinch of salt.
- Toss while warm: Add the warm potatoes to the dressing and gently toss them to absorb the flavors.
- Add the mix ins: Stir in the red onion, fresh herbs, cucumber or tomatoes, and gently fold in the feta last.
- Taste and chill: Adjust lemon, pepper, and salt to taste. Chill for 20 to 30 minutes if you have time, or serve slightly warm.
Notes
For best results, dress the potatoes while warm to absorb more flavor. Store in an airtight container in the fridge for up to 3 to 4 days. Add a squeeze of lemon and olive oil before serving leftovers to refresh.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Cuisine: Mediterranean