Yukon Gold Potatoes, Broccoli and Feta Cheese Salad

This simple and tasty salad is the proof that not all potato salads have to be heavily seasoned with mayonnaise.
It is light and fresh and easy to assemble. The fact that it is also aesthetically pleasing is an added bonus.

As with any dish that contains a short list of ingredients, the quality of each ingredient is important.
To enhance color and taste, I chose to use Yukon Gold potatoes, which have not just a beautiful golden color but a wonderful flavor and texture. For best results, cook the potatoes in their skin, so that they will not absorb too much water. Let them cool a bit before peeling and cutting.
The broccoli too keeps its vibrant color by quick steaming, after sprinkling it with salt. Frozen broccoli florets can be used as well, as long as they too are cooked very briefly after sprinkling them with salt. Make sure the broccoli is cooked but still firm.
For the cheese I’ve used goat milk Feta cheese, but any other Feta cheese is suitable. Red onion and extra virgin olive oil are added and the salad is ready to serve. Just before serving, add a splash of fresh lemon juice, to enhance flavors. Do not do it too long in advance, as the acidity will change the bright green color of the broccoli into an unappealing brownish khaki color.
The salad is at its best when prepared just before serving. So it’s best to prepare a small batch.

The salad is great on its own, with or without hard boiled eggs, or as a side dish for roasted chicken, grilled steak, fish or seafood.

Makes: 2-4
Cooking time: 30 minutes
Prepping/mixing time: 10 minutes

Ingredients:
6 medium Yukon Gold potatoes
1 tsp salt, divided
8-10 Broccoli florets, ends removed
½ medium red onion, small diced
½ tsp freshly ground black pepper
5 oz (140 grams) goat milk Feta cheese
¼ cup extra virgin olive oil
For serving:
Fresh lemon juice
Hard boiled eggs (optional)

1. Place the unpeeled potatoes in a pot, add ½ tsp salt and cover with water. Bring to the boil, lower the heat to medium-high and cook for about 20-25 minutes, until the potatoes are cooked through. Drain, let the potatoes cool a bit and remove the skin. Cut into medium-large cubes, and add to a large bowl.

2. Place the broccoli florets in a large pot, in one layer. Add ½ cup water and ½ tsp salt. Cover and steam on high heat, until the broccoli is bright green and cooked through, but still firm, about 5 minutes. Drain and bring to room temperature. Cut into medium-large pieces and add to the bowl.

3. Add the diced red onion and black pepper and mix gently. Add the feta cheese and the olive oil. Break the cheese into medium-large pieces and mix gently. Taste and add salt and pepper if needed.

4. Serve at room temperature, with or without hard-boiled eggs. Sprinkle with a splash of fresh lemon juice just before serving.