This lemon feta potato salad is light, bright, simple and packs a punch of flavor.
Potato salad is one of those foods that tends to put people in opposing camps. You’re either a fan or it’s not your thing. One of the things that can turn people off of potato salad is the mayonnaise, as it also tends to be a food that often puts people in opposing camps.
Several years ago (like circa-2010), I discovered this lemon feta potato salad that even self-confessed potato salad haters love and I’ve been making it ever since!
Boiled red or Yukon gold potatoes are tossed with a simple vinaigrette of olive oil, lemon juice and dijon mustard.
Fresh parsley and sliced green onions are added along with a generous amount of feta cheese. The resulting combination is a delicious dish that doesn’t feel potato “salad” at all. It’s great served warm, at room temp or chilled and the leftovers improve in flavor even more as the lemon vinaigrette and herbs really soak into the potatoes.
This would be a great addition to a fall football cookout or tailgate! I have served it to children and adults and everyone loves it!
Lemon Feta Potato SaladPrint
- 3 pounds small red or yukon gold potatoes, diced
- 2/3 cup olive oil
- 1/2 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon pepper
- 1/4 cup green onions, thinly sliced
- 4 ounces crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.
- Whisk together oil and next 4 ingredients in a small bowl. Pour over potatoes and add green onions, parsley and feta. Toss gently to coat. Cover and chill.
(Recipe adapted from Southern Living)