Greek Potato Salad with Feta Recipe

Introduction

This Greek potato salad is a vibrant and satisfying dish full of fresh vegetables, briny olives, and creamy feta. Perfect for picnics, barbecues, or a light meal, it offers a delightful blend of textures and authentic Mediterranean flavors.

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 the baby potatoes in a pot and 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, chopped red onion, fresh parsley, fresh dill, cherry tomatoes, and diced cucumber until combined.
7. Step 7: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
8. Step 8: Toss the salad again before serving. Garnish with additional herbs if desired.

Tips & Variations

• Use larger potatoes if baby potatoes are unavailable; just adjust cooking time accordingly.
• Swap feta cheese for goat cheese for a creamier texture and slightly different flavor.
• Replace cherry tomatoes with diced bell peppers for a crunchy alternative.
• For a milder onion flavor, substitute red onion with green onions.
• Use fresh garlic in place of garlic powder for a more pungent taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further over time, but feta may soften. Serve chilled or at room temperature. Gently toss before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from resting in the refrigerator for at least an hour, making it a great make-ahead dish. Just give it a gentle toss before serving.

What can I use if I don’t have Kalamata olives?

You can substitute Kalamata olives with other black or green olives, but Kalamatas provide a distinctive briny flavor that complements the salad best.

Greek Potato Salad with Feta Recipe

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★★★★★

4.5 from 141 reviews

• Author: Harper
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This refreshing Greek Potato Salad combines tender baby potatoes with briny Kalamata olives, creamy feta cheese, and crisp fresh vegetables, all tossed in a tangy olive oil and red wine vinegar dressing. Enhanced with aromatic herbs like parsley and dill, this salad is perfect as a vibrant side dish or light meal that captures authentic Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Baby Potatoes

Vegetables & Herbs

• 1 cup Kalamata Olives
• 1 cup Cherry Tomatoes
• 1 large Cucumber
• 1 medium Red Onion
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Dill

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, to taste
• Black Pepper, to taste

Cheese

• 1 cup Feta Cheese

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Instructions

1. Boil Potatoes: Place the baby potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Cook until Tender: Let the potatoes cook for about 15-20 minutes, or until you can easily pierce them with a fork.
3. Drain and Cool: Drain the potatoes and allow them to cool slightly. Then, cut them into bite-sized pieces.
4. Prepare Dressing: In a mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until the dressing is well emulsified and combined.
5. Toss Potatoes in Dressing: Add the cooled potato pieces to the dressing and gently toss to ensure they are evenly coated.
6. Add Vegetables and Cheese: Fold in the Kalamata olives, crumbled feta cheese, diced red onion, chopped fresh parsley, fresh dill, halved cherry tomatoes, and diced cucumber until everything is well incorporated.
7. Chill to Marinate: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
8. Serve: Before serving, toss the salad gently again to redistribute dressing and garnish with additional herbs if desired.

Notes

• You can substitute larger potatoes if baby potatoes are unavailable; just adjust cooking time accordingly.
• For a milder onion flavor, swap red onion with green onions.
• Fresh garlic can replace garlic powder if preferred, use about 1 small clove minced.
• Replace feta with goat cheese for a different creamy tang.
• Serve chilled as a side dish or light lunch, ideal for picnics and summer meals.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek potato salad, feta cheese salad, Mediterranean salad, baby potatoes recipe, healthy summer salad