Sun-Dried Tomato and Feta Potato Salad
Ingredients
- 2 pounds small gold potatoes see Notes
- 1-1/2 tablespoons freshly squeezed lemon juice ~ 1 lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Sea salt and freshly ground pepper
- 4-1/2 tablespoons extra virgin olive oil
- 2 ounces sun-dried tomatoes not packed in oil and thinly sliced (or julienne cut)
- 4 ounces feta cheese crumbled (see Notes)
- 1 cup of fresh basil thinly sliced (chiffonade-style)
- Flaky sea salt such as Maldon for sprinkling
Instructions
- Steam potatoes (using a steamer insert) over high heat until you can easily break them with a fork, about 20 to 25 minutes.
- Whisk lemon juice, Dijon mustard, garlic, sea salt and pepper together. Slowly add olive oil while whisking to emulsify.
- Add hot potatoes to a bowl and toss with dressing until well coated.
- Cover and let sit at room temperature for a few hours. If you’re making it more than a few hours in advance, refrigerate it and bring it out an hour before serving.
- Just before serving, toss the potatoes with sun-dried tomatoes, feta cheese and basil. Add a bit more dressing, if needed. Sprinkle with flaky sea salt.
Notes
* If you're using larger potatoes you'll want to cut them into at least quarters.
* You may have extra dressing – use it as a dressing for a green salad.
* Dressing can be made a few days in advance and keeps for a few weeks in the refrigerator.
* I prefer French feta but any good feta works.
* Recipe can easily be cut in half or doubled.
* You may have extra dressing – use it as a dressing for a green salad.
* Dressing can be made a few days in advance and keeps for a few weeks in the refrigerator.
* I prefer French feta but any good feta works.
* Recipe can easily be cut in half or doubled.
