Nothing is more American, more 4th of July, than potato salad. Too bad potato salad is often bland & boring. Why put up with boring when it’s so easy to liven up – and lighten up – potato salad with some bright, bold and refreshing flavors?
Red, White & Blue Potato Salad with Feta Cheese is colorful, but it’s got more going for it than just good looks. This potato salad sparkles with the vibrant flavors of fresh lemon, mellow olive oil, tangy Dijon mustard and the briny goodness of feta cheese. It’s quite unlike the typical potato salad that is found at picnics, barbecues and cookouts across the country. The United States been called “the melting pot” where a variety of cultures have blended over the nearly two and a half centuries of its existence. How appropriate to enjoy a potato salad that recalls those multi-cultural roots by combining elements of international cuisine – potatoes from South America, vinaigrette from the Mediterranean, feta cheese from Eastern Europe – into one harmonious convergence of flavor!
We find that using fingerling or new potatoes gives the best results. Big, floury russets or all-purpose potatoes seem too soft, mealy and lacking in texture to work in a “dressed” potato salad where texture is important. Waxy fingerlings or “marble” potatoes are firmer and stand up better when tossed with the dressing. They really do make this dish lighter and seem more like a salad and less like mashed potatoes.
Red, White & Blue Potato Salad With Feta Cheese
- 3 pounds mixed petite potatoes
- 2/3 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 Tbsp fresh lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced
- 1 tsp sea salt
- 3/4 tsp pepper
- 1 bunch green onions, sliced
- 4 ounces feta cheese, crumbled
- 2 Tbsp fresh oregano, chopped
Place the potatoes into a large, heavy-bottomed pan and add sufficient water to cover. Bring to a low boil and cook for 25 minutes or just until tender when pierced by a knife. Drain the potatoes well and allow to cool slightly, and then cut into wedges.
Whisk together the olive oil, lemon juice & zest, garlic, salt and pepper in a large bowl. Add the potatoes, green onions and feta cheese, tossing to coat. Cover and chill for at least 2 hours or up to 8 hours. Sprinkle with fresh oregano just before serving.
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