New Potato Salad

Time to Cook: 
30 min
Time to Prepare: 
15 min
Number of Servings: 
6
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Sometimes you want a potato salad without all the heavy sauce or mayo, and this one checks all the boxes. Light, lemony with bits of salty feta, it's really great tossed with some fresh arugula. Try adding fresh chopped cucumber or some cubed creamy avocado! You can even take it up a knotch more by adding 3 slices of cooked and crumbled bacon. Serve this salad alongside your first burgers off the grill this spring and some roasted asparagus for a memorable dinner.

Light and lemony, this salad is a perfect partner for your burger.

Ingredients

1 1/2 lbs new potatoes

1/2 lemon

2 tbsp olive oil

2 green onions, minced

1/4 cup minced fresh Italian parsley

2 hard boiled eggs

1/4 cup crumbled feta cheese

optional to mix in just before serving:

1/4 cup diced cucumber

1 avocado, cubed

a few good handfuls of arugula

salt and pepper to taste


Directions

1. Cut each potato into four pieces. Place the potatoes in a pot of water to cover, bring to a boil, and cook them until fork tender. Drain well.

2. While the potatoes are still hot, place them in a bowl and toss them with the olive oil. Zest the lemon over top and then cut in half and squeeze juice from one half over top, tossing and stirring so they are coated. Sprinkle with salt and pepper. Let the potatoes cool to room temperature.

potato salad

3. Toss the room temperature potatoes with the feta, eggs, parsley, and green onion. You can serve it immediately tossed with arugula and cucumber, or keep it in the fridge until you are ready to serve it. Store in an airtight container in the fridge until ready to use, up to 8 hrs. Just before serving, toss with some arugula, cucumber, and avocado.