Go Back

Potato and Feta Salad

Greek potato salad with feta, Kalamata olives, and lemon-herb olive oil dressing. Boiled red potatoes are cooled, tossed with salty feta and juicy tomatoes, then chilled for a creamy, flavor-packed Mediterranean salad.
Print Recipe Pin Recipe
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: 410
Ingredients Method Notes

Ingredients
  

red potatoes
  • 3 lb red potatoes, cubed
feta cheese
  • 1 cup feta cheese, crumbled
Kalamata olives
  • 0.5 cup Kalamata olives, halved
cherry tomatoes
  • 0.5 cup cherry tomatoes, halved
red onion
  • 0.25 cup red onion, thinly sliced
olive oil
  • 0.25 cup olive oil
lemon juice
  • 3 tbsp lemon juice
fresh oregano
  • 2 tbsp fresh oregano, chopped
fresh parsley
  • 2 tbsp fresh parsley, chopped
salt and pepper
  • Salt and pepper to taste

Method
 

Boil and cool potatoes
  1. Bring a pot of water to a boil, add the cubed red potatoes, and cook until tender, about 10-15 minutes. The potatoes should yield easily when pierced with a fork, then drain.
  2. Spread the drained potatoes out to cool for 10-15 minutes. Stop when they feel warm but not hot so the feta and tomatoes don’t break down.
Mix the salad
  1. In a large bowl, combine the cooled potatoes with the feta, Kalamata olives, cherry tomatoes, and red onion. Fold gently so the feta stays in crumbles while the potatoes stay intact.
Make lemon-herb dressing and chill
  1. Whisk olive oil, lemon juice, chopped oregano, chopped parsley, salt, and pepper until smooth and glossy. Taste and adjust seasoning while the dressing is still fresh.
  2. Pour the dressing over the potato mixture and toss gently until everything looks evenly coated. The potatoes should glisten and the feta should lightly smear into the dressing.
  3. Cover and refrigerate for 1 hour before serving. Chill until the salad is cold and the flavors meld, with the tomatoes looking slightly softened.

Notes

Pro tip: cool the potatoes until just warm, not steaming, so you don’t get watery dressing or crumbly feta. Store covered in the refrigerator up to 3 days; the texture is best within 24-48 hours. Freezing is not recommended because potatoes and tomatoes break down. For a lighter option, use part-skim feta or reduce feta to 1/2 cup while keeping the olive oil and lemon ratio the same.