Potato salad with feta, eggs and cherry tomatoes

Ingredients

• 500 gpotatoes
• 2eggs
• 100 gfeta (or another cheese)
• 150 gcherry tomatoes
• 50 ggreen or black olives
• 2 tablespoons (30 ml)chopped parsley
• 3 tablespoons (45 ml)olive oil
• 1 tablespoon (15 ml)vinegar or lemon juice
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into large cubes. Put them in a pan of cold water over a medium-high heat. Once the water boils, cook for about 15 minutes, until tender but still firm.

2. 2

   Cook the eggs

   Meanwhile, boil the eggs in a pan of boiling water for 9 minutes.

3. 3

   Prepare the additions

   Halve the cherry tomatoes, crumble the feta, chop the parsley and pit the olives.

4. 4

   Dress the potatoes

   As soon as the potatoes are cooked, drain them and transfer them to a serving platter. While they are still warm, season with half the olive oil, salt and pepper, then mix gently.

5. 5

   Combine the salad

   Add the cherry tomatoes, olives, parsley and crumbled feta. Drizzle over the remaining olive oil and the vinegar, then mix carefully.

6. 6

   Finish with eggs

   Arrange the boiled eggs, cut into pieces, on top and serve.

7. 7

   Serve

   Enjoy.

What is potato salad with feta?

This is a Romanian recipe with Mediterranean-style ingredients: potatoes, feta, olives, tomatoes and parsley, brought together with an olive oil and vinegar dressing. It is served as a colourful salad that can stand on its own or accompany grilled food.

Warm potatoes absorb some of the dressing, while the salty cheese and briny olives add savoury contrast. Fresh tomatoes and parsley keep the finished dish bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 10g protein, 27g carbs, 20g fat.

The potatoes provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Eggs and feta supply the protein. To balance the plate, serve the salad with extra vegetables or a portion of grilled fish.

Choosing the ingredients

Potatoes: use a type that holds its shape when boiled, so the cubes stay intact when mixed. Cut them into similarly sized large pieces to help them cook evenly.

Feta and olives: feta brings a salty, crumbly texture, while either green or black olives will work. Taste before adding much salt, as both can season the salad.

Getting the potatoes right

Cold water: start the peeled potato cubes in cold water, then bring it to the boil as directed. This gives the pieces time to heat through evenly.

Doneness: begin checking at about 15 minutes. The potatoes should be tender when pierced but still firm enough to keep their shape in the salad.

Dressing while warm

Warm potatoes: drain them as soon as they are cooked and season them with half the oil, salt and pepper while warm. Fold gently so they take on the seasoning without breaking apart.

Final dressing: add the remaining oil and vinegar with the other ingredients. A light hand when mixing helps keep the feta crumbly and the tomatoes whole.

Eggs and preparation

Eggs: boil them for 9 minutes, then cut them into pieces and place them on top at the end. Keeping them as a topping helps them retain their shape.

While the potatoes cook: halve the tomatoes, crumble the feta, chop the parsley and pit the olives. Preparing these beforehand makes assembly quick once the potatoes are drained.

Serving the salad

Serve it as a light meal on a warm day, or offer it alongside grilled meat or fish. It also suits a picnic or barbecue spread.

For a more substantial plate, add a serving of grilled food; for a meat-free meal, serve the salad with bread and other vegetables.

Recipe notes & tips

• Cut the potatoes into evenly sized large cubes so they cook at a similar rate.
• Start checking the potatoes around the 15-minute mark to avoid overcooking.
• Season the drained potatoes while they are warm so the first part of the dressing coats them well.
• Pit the olives before adding them to the salad.
• Fold the ingredients together gently to keep the potato cubes intact.
• Taste before adding salt, since feta and olives can both be salty.

Variations

• Use lemon: replace the vinegar with lemon juice for a brighter, citrusy dressing.
• Change the cheese: use another cheese in place of feta, as the recipe allows.
• Choose your olives: use green or black olives according to preference.
• Add grilled fish: serve it alongside the salad for a more filling meal.
• Serve with grilled meat: pair the salad with grilled meat at a barbecue.

Common mistakes to avoid

• Overcooking the potatoes: they can crumble when mixed; drain them once tender but still firm.
• Cutting uneven pieces: they finish cooking at different times; keep the cubes a similar size.
• Mixing too vigorously: the potatoes and feta can break down; fold the salad gently.
• Adding all the oil at once: the warm potatoes benefit from an initial coating; reserve half for the final dressing.
• Salting without tasting: feta and olives are already savoury; check the seasoning before adding more.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Serve chilled or let the salad lose its chill before eating; if reheating, warm only the potato portion gently and avoid overheating the eggs and tomatoes.

Frequently asked questions