Potato and Feta Salad

Greek potato salad with feta, olives, and a bright lemon-herb dressing. Cubed red potatoes are boiled until tender, then chilled so the flavors meld for a classic Mediterranean salad texture.

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Prep Time 20

Cook Time 20

chilling 1

Total Time 1 40

Servings: 8 servings

Course: Side Dish

Cuisine: Greek

Calories: 540

Ingredients Equipment Method Notes

Ingredients

Potatoes

3 lb red potatoes cubed
1 salt to taste
0.25 black pepper to taste

Salad mix

1 cup feta cheese crumbled
0.5 cup Kalamata olives halved
0.5 cup cherry tomatoes halved
0.25 cup red onion thinly sliced

Lemon-herb dressing

0.25 cup olive oil
3 tbsp lemon juice
2 tbsp fresh oregano chopped
2 tbsp fresh parsley chopped
0.25 salt to taste
0.25 black pepper to taste

Equipment

1 Dutch oven

Method

Boil and cool potatoes

Bring a Dutch oven of water to a boil over high heat and add the cubed red potatoes. Boil until tender, about 15 to 20 minutes, then drain and let cool completely.

Combine salad ingredients

In a large bowl, combine the cooled potatoes with the feta cheese, Kalamata olives, cherry tomatoes, and red onion. Toss gently until evenly distributed and set aside.

Make lemon-herb dressing

In a small bowl, whisk together olive oil, lemon juice, fresh oregano, fresh parsley, salt, and black pepper. Whisk until the dressing is well combined and slightly emulsified.

Dress and chill

Pour the dressing over the potato mixture and toss gently until coated. Fold carefully so the potatoes stay intact.
Cover and refrigerate the salad for 1 hour before serving. Serve cold for best flavor, with feta and olives staying creamy and briny.

Notes

For the best texture, cool the boiled potatoes completely before mixing so the feta doesn’t soften too much. Refrigerate in an airtight container up to 3 days; freeze not recommended. For a lighter option, use reduced-fat feta while keeping the olive oil and lemon juice for the same bright, herby flavor.