Greek Potato Salad with Feta Recipe

Introduction

This delicious Greek potato salad is a refreshing and flavorful twist on a classic side dish. Loaded with tender baby potatoes, creamy feta, and vibrant vegetables, it’s perfect for summer gatherings or a light lunch you’ll want to make again and again.

Ingredients

• 2 pounds Baby Potatoes
• 1 cup Kalamata Olives
• 1 cup Feta Cheese
• 1 cup Cherry Tomatoes
• 1 large Cucumber
• 1 medium Red Onion
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Dill
• 1/3 cup Extra Virgin Olive Oil
• 3 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 1 teaspoon Garlic Powder
• Salt and pepper to taste

Instructions

1. Step 1: Place baby potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat.
2. Step 2: Cook the potatoes for 15-20 minutes until tender when pierced with a fork.
3. Step 3: Drain the potatoes and let them cool slightly, then cut into bite-sized pieces.
4. Step 4: In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper until well combined.
5. Step 5: Add the cooled potato pieces to the dressing and gently toss to coat evenly.
6. Step 6: Fold in Kalamata olives, feta cheese, red onion, parsley, dill, cherry tomatoes, and cucumber until combined.
7. Step 7: Cover and refrigerate for at least 1 hour to allow flavors to meld.
8. Step 8: Toss again before serving, and garnish with extra fresh herbs if desired.

Tips & Variations

• Use larger potatoes if baby potatoes aren’t available, just adjust cooking time accordingly.
• Swap feta with goat cheese for a creamier texture and tangy flavor.
• Replace cherry tomatoes with diced bell peppers for a crunchy sweetness.
• Fresh garlic in place of garlic powder will give a more pungent flavor—use 1 clove minced.

Storage

Store this potato salad covered in the refrigerator for up to 3 days. Before serving, give it a gentle toss to redistribute the dressing. It’s best enjoyed chilled but can be served at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better after resting for at least an hour, allowing the flavors to meld. You can prepare it a day in advance for convenience.

Can I use regular potatoes instead of baby potatoes?

Absolutely. If using larger potatoes, cut them into uniform chunks and adjust cooking time until they are tender but not falling apart.

Greek Potato Salad with Feta Recipe

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★★★★★

4.9 from 102 reviews

This Delicious Greek Potato Salad with Feta is a refreshing and flavorful side dish perfect for summer gatherings or light meals. Combining tender baby potatoes, briny Kalamata olives, creamy feta cheese, and fresh vegetables like cherry tomatoes, cucumber, and red onion, all tossed in a tangy, herbaceous dressing, this salad offers a perfect balance of textures and Mediterranean flavors.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Fresh Herbs

• 2 pounds Baby Potatoes
• 1 cup Cherry Tomatoes
• 1 large Cucumber
• 1 medium Red Onion
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Dill

Cheese & Olives

• 1 cup Kalamata Olives
• 1 cup Feta Cheese

Dressing

• 1/3 cup Extra Virgin Olive Oil
• 3 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 1 teaspoon Garlic Powder
• Salt and Pepper to taste

Instructions

1. Boil the Potatoes: Place the baby potatoes in a pot and cover them with water. Add a pinch of salt and bring the water to a boil over medium-high heat.
2. Cook Until Tender: Boil the potatoes for 15-20 minutes or until they are tender when pierced with a fork, ensuring they are cooked through but not falling apart.
3. Drain and Cool: Drain the potatoes from the water and allow them to cool slightly. Once cool enough to handle, cut them into bite-sized pieces for easy eating.
4. Prepare the Dressing: In a mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper until the mixture is well combined and emulsified.
5. Toss Potatoes in Dressing: Add the cut potatoes to the bowl with the dressing and gently toss to coat all the pieces evenly, allowing the flavors to penetrate.
6. Add Remaining Ingredients: Carefully fold in the Kalamata olives, crumbled feta cheese, diced red onion, chopped fresh parsley, fresh dill, halved cherry tomatoes, and diced cucumber until the salad is well combined without breaking the potatoes.
7. Chill and Marinate: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and develop further.
8. Serve: Before serving, toss the salad again gently to redistribute the dressing and flavors. Optionally, garnish with extra fresh herbs to enhance presentation and aroma.

Notes

• Substitute baby potatoes with larger potatoes if unavailable.
• Kalamata olives bring a distinctive briny flavor; black olives can be used as a milder alternative.
• Feta cheese can be swapped with goat cheese for a different creamy tang.
• Dried oregano is preferred to keep the dressing dry and easily mixed; fresh oregano can be used but in smaller quantity.
• For extra freshness, add the cucumber and tomatoes just before serving if planning to store the salad longer.
• This salad tastes best after resting in the fridge for at least one hour but can be stored up to 24 hours.

Keywords: Greek potato salad, feta cheese salad, Mediterranean salad, baby potatoes, Kalamata olives, healthy potato salad