Discover the Perfect Blend of Flavors in Our Potato Watermelon Salad Recipe!
This Potato Watermelon Salad Recipe is sponsored by Idaho Potato Commission. All opinions are my own.
Get ready to tantalize your taste buds with a refreshing Idaho Potato and watermelon salad that celebrates the vibrant flavors of summer.
A Fresh and Summery Delight, Discover the Perfect Blend of Flavors in Our Potato Watermelon Salad Recipe!
This easy to make recipe is all about bringing together the creamy goodness of baby Yukon Gold potatoes, the juicy sweetness of watermelon, and the zing of a herb-infused honey-lemon dressing.
It’s a match made in culinary heaven that will make your summer gatherings shine. So, grab your ingredients, put on your favorite tunes, and let’s dive into creating this sensational dish that’s perfect for picnics, barbecues, or any occasion where you want to impress your taste buds and your friends.
Refreshing Idaho Potato, Watermelon, and Feta Salad with Honey-Lemon Dressing
Tips for Preparing the Salad:
- Idaho Baby-sized Yukon Gold Potatoes: Alright, now we’re talking about creamy Yukon Gold potatoes here, the baby-sized ones. These babies bring a buttery richness to the salad that will make everyone happy. Of course, if you’re feeling adventurous, go ahead and try other potato varieties like Russet or red potatoes. Just make sure they’re firm with a smooth skin, and you’re good to go.
- Boiling the Potatoes: Those potatoes need to be perfectly tender, not mushy like your grandma’s mashed potatoes. Start by giving them a good wash to get rid of any dirt. If you are using larger-sized potatoes, go ahead and quarter or halve them to ensure even cooking. Drop them in some salted water and let them boil until they’re fork-tender. Remember, we don’t want them to fall apart. Once they’re done, drain them and let them cool before cutting them if needed into bite-sized pieces.
- Herb Infusion: Now it’s time to get creative with the herbs. Instead of plain boring parsley, mix things up a bit. Try a combination of lemon balm or mint, marjoram or oregano, and some thyme. The lemon balm or mint will bring a citrusy punch, the marjoram or oregano will add a savory twist, and the thyme will give us that earthy aroma we crave. Adjust the amounts to your liking, and trust your taste buds to guide you.
- Honey-Lemon Dressing: Sweet meets tangy in this dressing, my friends. Whisk together honey, olive oil, freshly squeezed lemon juice, and a pinch of salt. The honey brings that touch of sweetness to balance out the tartness of the lemon. Don’t forget to adjust the salt to your liking, so the dressing enhances the flavors without overpowering them.
- Watermelon and More: Let’s add some juicy goodness to the mix, shall we? Cut some fresh watermelon into chunks and toss it in with the potatoes. The natural sweetness and refreshing texture of the watermelon will complement the creamy potatoes like a dream. For an extra crunch and burst of freshness, sliced cucumbers, thinly sliced shallots, and crumbled feta, add the fresh herbs, and throw in a handful of mixed greens or arugula to finish it off if you’d like. Trust me, your taste buds will thank you.
Alright, it’s time to dive into the fun part—serving up this sensational salad. Here are a few ideas to get those creative juices flowing:
- Picnic Pleasures: Pack up this vibrant salad in a cute little basket and head to your favorite spot in the great outdoors. Whether it’s a sunny park, a sandy beach, or even your own backyard, the combination of flavors and textures will make your picnic a true feast for the senses.
- Backyard BBQ Bliss: Fire up that grill, folks! This refreshing salad is the perfect companion to any grilled goodness. Serve it alongside your sizzling burgers, juicy steaks, or even some grilled shrimp. The contrast of smoky flavors with the crispness of the cucumbers, the creaminess of the potatoes, and the sweetness of the watermelon will make your taste buds do a happy dance.
- Potluck Showstopper: Want to be the star of the potluck? Bring a large bowl of this eye-catching salad, and share it with your friends and family. Its vibrant colors and tantalizing flavors will make it the talk of the table. Get ready for some serious recipe requests, because once your friends get a taste, they’ll be begging you for the secret.
- Easy Weeknight Delight: Who says you can’t enjoy a refreshing salad on a regular weeknight? Whip up a batch of this salad and pair it with some grilled chicken or shrimp for a light and satisfying dinner. It’s quick, it’s easy, and it’s a guaranteed crowd-pleaser.
- Customize and Make it Your Own: Feel free to get creative and add your own personal touch to the salad. Crumble in the feta or switch it out for goat cheese on top, sprinkle some toasted nuts for that extra crunch, or even drizzle a little balsamic glaze if you’re feeling fancy. This salad is a blank canvas, so let your taste buds guide you and create a customized masterpiece.
Now it’s time to celebrate the vibrant flavors of summer with this potato and watermelon salad. Embrace the versatility and exceptional quality of Idaho Potatoes, dance to the tunes of juicy watermelon, and revel in the zesty tang of the honey-lemon dressing.
You can find out more about where to purchase Idaho Potatoes along with other brilliant recipes at www.idahopotato.com
Whether you’re chilling at a picnic, firing up the grill at a barbecue, or simply enjoying a weeknight dinner, this refreshing salad will add a burst of deliciousness to your summer feasts.
So, grab your apron, gather your ingredients, and get ready to impress your taste buds and your friends with this sensational dish that embodies the joy of casual summer dining.
Other tasty recipes to try:
- Easy to Make Moroccan Potato Salad Recipe
- How to Make Baked Cod and Leek and Potato Soup Recipe
- Watermelon Sorbet
Potato Watermelon Salad
- 24 ounces (3 cups) baby-sized Yukon Gold Idaho Potatoes, washed and halved or quartered if needed
- 2 cups of (seedless) watermelon, cut into bite-sized chunks
- 1 medium cucumber, thinly sliced or quartered
- 1 small shallot (or half of a small red onion), thinly sliced
- 1/4 - 1/2 cup crumbled feta cheese
- Lemon balm or mint, marjoram or oregano, and thyme (to taste), finely chopped
- Mixed greens or arugula (optional)
For the Honey-Lemon Dressing:
- 3 tablespoons of honey
- 6 tablespoons of olive oil
- Juice of 1 lemon
- A pinch of salt
- In a large pot, add the baby-sized Yukon Gold Idaho potatoes and cover them with salted water. Bring the water to a boil and cook the potatoes until they are fork-tender but still firm. This usually takes about 10-15 minutes. Avoid overcooking them as you want the potatoes to maintain their shape. Drain the potatoes and let them cool completely.
- While the potatoes are cooling, prepare the herb-infused honey-lemon dressing. In a small bowl, whisk together the honey, olive oil, lemon juice, and a pinch of salt until well combined. Adjust the sweetness or tartness according to your taste preferences.
- Once the potatoes have cooled, cut them into bite-sized pieces and transfer them to a large mixing bowl. Add the watermelon chunks, cucumbers, and shallots to the bowl. Add the finely chopped herbs (lemon balm or mint, marjoram or oregano, and thyme), crumbled feta cheese, and toss. If desired, include a handful of mixed greens or arugula for added freshness and texture.
- Pour the honey-lemon dressing over the salad ingredients. Gently toss everything together, ensuring that the dressing coats the potatoes, watermelon, and cucumbers evenly.
- Taste and adjust the seasoning if needed. Feel free to add a bit more honey, lemon juice, or herbs according to your preference.
- Let the salad sit in the refrigerator for about 15-20 minutes to allow the flavors to meld together. This step is optional but can enhance the taste of the salad.
- When ready to serve, give the salad a final toss to ensure that all the ingredients are well combined. Transfer it to a serving bowl or individual plates.
- Garnish with some additional chopped herbs for a pop of color and freshness.
- Serve the refreshing potato and watermelon salad immediately and enjoy!
This recipe serves as a base, so feel free to customize it by adding your favorite ingredients such as toasted nuts, or additional herbs.
If you want to go an extra step, you can roast the potatoes in the oven, or sear them on the grill for added crispiness, color, and flavor. Get creative and make it your own!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 3mgSodium: 61mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.