An incredibly easy and delicious dish, the potato and feta salad is quick to prepare, fresh, nutritious, and light. It can be enjoyed cold or lukewarm, perfect for the beach, the mountains, or the office. It’s important to avoid using floury potatoes, which might crumble when mixed with other ingredients. I’ve seasoned it with a pesto of parsley, basil, and almonds, making it a delightful dish. If you love potato salads, try the potato salad with green beans and mozzarella.
Let’s get to work and prepare the potato and feta salad.
OTHER RECIPES WITH POTATOES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato and Feta Salad
- 14 oz potatoes
- 7 oz feta
- 1 oz parsley
- 1 oz basil
- 1 oz almonds
- to taste salt
- 4 tbsp extra virgin olive oil
- 1 Tropea onion
- 3 tbsp white vinegar
- 1.75 oz Taggiasca olives
Tools
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- Pressure Cooker
- Immersion Blenders
Steps
Peel the potatoes and steam them after washing and cutting them into chunks; in a pressure cooker, it will only take a few minutes. Then place them in a bowl and let them cool.
Slice an onion and place it in a container. Cover with vinegar, a pinch of salt, and let it rest for 20-30 minutes. Rinse and dry it. In a tall container, place parsley, basil, almonds, and salt. Add the extra virgin olive oil and blend everything with an immersion blender, helping with a bit of very cold water.
Cut the feta into cubes. Season the potatoes with the pesto, feta, olives, and onion, mix well and serve.
Storage
You can store the potato salad in the fridge for up to 24 hours.
