Potato salads, I love them and find them delicious, easy, and light. This time I prepared the potato salad with feta and cherry tomatoes, easy and tasty, with onion soaked in vinegar to make it less pungent. Good cold and at room temperature, an ideal companion for outdoor lunches and dinners. All that’s left is to get to work and prepare the potato salad with feta and cherry tomatoes together.
If you also love potato salads, here are some ideas!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Potato Salad with Feta and Cherry Tomatoes
- 1.75 lbs potatoes
- 1 red onion
- 4 eggs
- 1 cup cherry tomatoes
- 3.5 tbsp vinegar
- to taste salt and pepper
- 4 tbsp extra virgin olive oil
- 7 oz feta
- A few leaves basil
Tools
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- Pressure Cookers
- Steamer Baskets
Steps for Preparing Potato Salad with Feta and Cherry Tomatoes
Peel and wash the potatoes. Cut them into chunks and cook by boiling or steaming them after adding a bit of salt. Let them cool.
Slice a red onion. Put it in a bowl. Add salt and vinegar and let it sit for 30 minutes. Rinse and drain it well. Prepare the hard-boiled eggs by immersing them in cold water, placing on heat, and allowing to simmer for 8 minutes. Drain and immerse them in cold water.
In a bowl, place the potatoes, halved cherry tomatoes, onion, fresh basil, and crumbled feta. Season with oil, salt, and pepper. Shell the eggs, cut them into wedges, and decorate the potato salad. Serve it.
Storage
You can store the potato salad in the fridge for 24 hours.
