Description
This refreshing Potato Feta Salad combines tender boiled potatoes with tangy feta cheese, crisp red onions, and juicy cherry tomatoes, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a side dish, this salad is easy to prepare, vibrant in flavor, and wonderfully satisfying.
Ingredients
Scale
Salad
- 2 pounds potatoes, diced
- 1 cup feta cheese, crumbled
- 1/2 cup red onion, chopped
- 1/2 cup cherry tomatoes, halved
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil Potatoes: Place the diced potatoes in a pot of salted water and boil until tender, about 15 minutes. This ensures the potatoes are cooked perfectly for the salad.
- Drain and Cool: Drain the potatoes thoroughly and allow them to cool completely to prevent the salad from becoming soggy.
- Combine Salad Ingredients: In a large bowl, mix the cooled potatoes with the crumbled feta cheese, chopped red onion, and halved cherry tomatoes for a harmonious blend of flavors and textures.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified, creating a flavorful and tangy dressing.
- Toss Salad: Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly without breaking the potatoes.
- Serve: Serve the salad chilled or at room temperature to enjoy the freshness and vibrant flavors at their best.
Notes
- You can substitute red onion with green onions or chives for a milder flavor.
- Adding fresh herbs like parsley or dill complements the feta and lemon dressing beautifully.
- For extra protein, consider adding cooked chickpeas or grilled chicken.
- Make sure to cool the potatoes completely before mixing to maintain the salad’s texture.
- This salad can be refrigerated for up to 2 days; the flavors will deepen over time.
