Potato Watermelon Salad


  • 24 ounces (3 cups) baby-sized Yukon Gold Idaho® Potatoes, washed and halved or quartered if needed
  • 2 cups 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
  • ¼ -  ½ cup feta cheese, crumbled
  • Lemon balm or mint, marjoram or oregano, and thyme (to taste), finely chopped
  • Optional: mixed greens or arugula

For the Honey-Lemon Dressing:

  • 3 tablespoons honey
  • 6 tablespoons olive oil
  • Juice of 1 lemon
  • A pinch of salt


  1. 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 – about 10-15 minutes. Avoid overcooking them as you want the potatoes to maintain their shape. Drain the potatoes and let them cool completely.
  2. 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.
  3. 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.
  4. Pour the honey-lemon dressing over the salad ingredients. Gently toss everything together, ensuring that the dressing coats the potatoes, watermelon, and cucumbers evenly.
  5. Taste and adjust the seasoning if needed. Feel free to add a bit more honey, lemon juice, or herbs according to your preference.
  6. 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.
  7. When ready to serve, give the salad a final toss to ensure that all the ingredients are well combined. Transfer to a serving bowl or individual plates.
  8. Garnish with some additional chopped herbs for a pop of color and freshness.
  9. Serve the refreshing potato and watermelon salad immediately and enjoy!
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Yield: 4-6

Stacey Doyle
Food Blogger
Little Figgy Food

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