Potato and Feta Salad
A delightful dish that combines the earthiness of potatoes with the creamy tang of feta cheese, making it a perfect side dish for any occasion.
Ingredients
Main Ingredients
- 2 pounds small waxy potatoes Red or Yukon gold recommended
- 1 cup crumbled feta cheese High-quality for best flavor
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Can use other fresh herbs as well
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Wash the small waxy potatoes under running water to remove any dirt. You can peel them or leave the skins on.
- Place the potatoes in a large pot and cover them with water. Add a pinch of salt and bring the water to a boil over medium-high heat.
- Reduce to a simmer and cook the potatoes for about 15-20 minutes or until easily pierced with a fork.
- Drain the potatoes and let them cool slightly before cutting into bite-sized pieces.
Mixing Dressings and Ingredients
- In another bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the warm potatoes and gently toss to combine.
- Add the crumbled feta cheese, cherry tomatoes, cucumbers, red onion, and parsley to the bowl. Toss everything together carefully.
Serving
- Let the salad sit for about 15-30 minutes at room temperature or refrigerate for an hour before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For an elevated flavor, consider adding freshly picked herbs. Store leftovers in an airtight container in the refrigerator for about 3-5 days. Combine the dressing and potatoes separately from vegetables and feta to maintain freshness.