Potato salad with lemon vinaigrette and feta – a fresh summer favourite for barbecues and fish.
Here is an easy recipe for a fresh, summery potato salad that is everything you want in the warmer months.
It is very simple to make, but the flavour is anything but boring – a light, tangy lemon vinaigrette blended with a little mayonnaise and Dijon mustard makes a creamy yet fresh dressing that coats the freshly boiled potatoes with plenty of flavour.
The salad is tossed with freshly shelled peas, finely sliced spring onions and crisp lettuce – and then the whole thing is topped with a generous handful of feta, which adds a final creamy, salty lift.
It is mild and simple and goes with anything from the barbecue – try it with grilled chicken, pan-fried salmon, steamed white fish or red meat.
Not a fan of feta? Try a little grated Parmesan, Vesterhavsost (a Danish hard cheese, similar to an aged Gouda) or an aged havarti instead – they work really well too!
This is a potato salad you will make again and again all summer.
Potato salad with lemon vinaigrette and feta
Ingredients
- 600 g cold boiled potatoes
- 100 g peas, ideally freshly shelled
- 2 handfuls crisp green lettuce
- 3 spring onions, finely sliced
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 lemon, finely grated zest only
- 1 1/2 tbsp mayonnaise
- 2-3 tsp honey
- 1 tsp Dijon mustard
- 100 g feta
- Salt and freshly ground pepper
Method
- Cut the potatoes into bite-sized pieces and put them in a bowl with the peas and spring onions.
- Combine the ingredients for the vinaigrette – olive oil, lemon juice, lemon zest, mayonnaise, honey and Dijon mustard. Season with salt and freshly ground pepper and shake or whisk the vinaigrette together.
- Pour the vinaigrette over the salad and toss well.
- Tear the lettuce leaves roughly and add them to the salad along with the feta, then toss the salad quickly.
- Taste and add more salt and freshly ground pepper if needed, and serve the salad straight away – top with a little finely grated lemon zest if you like.The salad is best freshly made, while the lettuce is still crisp. If you need to make it ahead, I recommend waiting to add the lettuce until just before serving – and ideally holding back the vinaigrette as well.If the potato salad has already been mixed, I recommend taking it out of the fridge 20-30 minutes before serving.
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