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Potato and Feta Salad

Greek potato salad with creamy feta, briny Kalamata olives, and a lemon-herb olive oil dressing. Cubed potatoes are boiled until tender, cooled, then tossed gently for a Mediterranean salad with bright flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Greek
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
Cheese and produce
  • 1 cup feta cheese crumbled
  • 0.5 cup Kalamata olives halved
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
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 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes and cook for 15 to 20 minutes until tender when pierced with a fork.
  2. Drain the red potatoes and let them cool until no longer hot, about 10 minutes, so the feta stays creamy instead of melting.
Combine the salad
  1. In a large bowl, combine the cooled red potatoes, feta cheese, Kalamata olives, cherry tomatoes, and red onion.
Make the lemon-herb dressing
  1. Whisk together olive oil, lemon juice, chopped fresh oregano, chopped fresh parsley, salt, and pepper until the dressing looks evenly blended and glossy.
Toss, chill, and serve
  1. Pour the dressing over the potato mixture and toss gently until the potatoes are lightly coated and the feta is evenly distributed.
  2. Refrigerate for 1 hour before serving, then serve cold with herbs visible on top.

Notes

Pro tip: cool the boiled potatoes to room temperature before mixing so the feta doesn’t turn oily and grainy. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter option, use reduced-fat feta and add an extra squeeze of lemon juice to keep the flavor bright.