Potato and Feta Salad (Printable Version)

Warm potato salad with crumbled feta, fresh herbs, and a bright lemon mustard dressing. Mediterranean flavors in every bite.

# What You'll Need:

→ Vegetables

01 - 1¾ lb baby potatoes, scrubbed and halved
02 - 1 small red onion, thinly sliced
03 - 3½ oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3½ oz baby spinach or arugula leaves (optional)

→ Dairy

06 - 5⅓ oz feta cheese, crumbled

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tbsp red wine vinegar
10 - 1 tsp Dijon mustard
11 - 1 clove garlic, finely minced
12 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

13 - 2 tbsp fresh dill, chopped
14 - 2 tbsp fresh flat-leaf parsley, chopped

# How To Make:

01 - Bring a large pot of generously salted water to a rolling boil. Add the halved baby potatoes and cook for 15 to 20 minutes, until easily pierced with a fork. Drain through a colander and set aside to cool slightly while still warm.
02 - While the potatoes cool, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Whisk vigorously until the dressing is fully emulsified and creamy in appearance.
03 - In a large serving bowl, arrange the warm potatoes, sliced red onion, halved cherry tomatoes, diced cucumber, and spinach or arugula if using. The residual warmth from the potatoes will gently wilt the greens and release the aromatics.
04 - Drizzle the prepared dressing evenly over the assembled ingredients. Toss gently but thoroughly, ensuring every component is well coated without breaking apart the potatoes.
05 - Scatter the crumbled feta cheese over the dressed salad along with the chopped fresh dill and parsley. Toss lightly once more to distribute the cheese and herbs throughout the dish.
06 - Taste the salad and adjust the salt and pepper as needed. Serve immediately while still warm, or allow it to rest at room temperature for the flavors to meld.

# Expert Tips:

01 -
  • Warm potatoes drink up the dressing like nothing else, making every bite burst with flavor.
  • It comes together in about half an hour with zero fancy technique required.
  • The leftovers taste even better the next day straight from the fridge.
02 -
  • Dressing the potatoes while they are still warm is the single most important step because cold potatoes repel oil instead of absorbing it.
  • Salty feta means you should always underseason the dressing first and adjust at the very end after the cheese is mixed in.
03 -
  • Soak the sliced red onion in ice water for ten minutes to tame its bite without losing its crunch.
  • Crush one potato half roughly with your palm before tossing to create a starchy creaminess that binds the dressing to everything else.

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