Potato and Feta Salad
A delightful twist to traditional potato dishes, this Potato and Feta Salad combines creamy feta cheese with hearty potatoes, making it a refreshing and satisfying side dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds potatoes (preferably Yukon Gold or red potatoes) Waxy potatoes hold shape better after cooking.
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil Use fresh olive oil for best flavor.
- 2 tablespoons lemon juice Fresh lemon juice is preferable.
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Wash potatoes thoroughly and cut them into bite-sized cubes. You can peel them if you prefer, but leaving the skin on adds texture and nutrients.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring to a boil.
- Once boiling, reduce heat to medium and let the potatoes cook for about 10-15 minutes until fork-tender but not mushy.
- Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly.
Dressing Preparation
- In a small bowl, mix olive oil, lemon juice, salt, and black pepper. Whisk until well combined.
- Pour the dressing over the warm potatoes, ensuring they get coated well.
Combining Ingredients
- Add crumbled feta cheese, halved cherry tomatoes, diced cucumber, finely chopped red onion, and parsley to the potatoes.
- Gently toss the salad to combine without breaking the feta.
- Taste and adjust seasoning with more salt or pepper if needed. Serve warm or chilled.
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Notes
For added flavor, consider roasting the potatoes instead of boiling. This can be done by tossing potato chunks in olive oil, salt, and pepper, then roasting at 400°F for 25-30 minutes. To keep the salad light, let the potatoes cool slightly before adding the dressing.