Description
A comforting and forgiving salad featuring tender potatoes and crumbled feta, dressed simply with olive oil and lemon.
Ingredients
Scale
- 2 pounds small potatoes
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh herbs (such as parsley or dill) for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Cut the cooled potatoes into bite-sized pieces and add them to the bowl with the dressing.
- Gently fold in the crumbled feta cheese and herbs.
- Serve warm or chilled, and enjoy as a side dish.
Notes
If using larger potatoes, cut them into uniformly sized pieces to ensure even cooking. This salad keeps well in the fridge for up to two days, but is best enjoyed within the first 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg