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Potato and Feta Salad

Greek potato salad with feta, olives, and a bright lemon-herb dressing. Cubed red potatoes are boiled until tender, cooled, then tossed with feta and vegetables for a tangy Mediterranean salad.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
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 pot of salted water to a boil over high heat, then add the cubed red potatoes and cook until tender, 10-15 minutes. Visual cue: the cubes should pierce easily with a fork.
  2. Drain the potatoes in a colander and let them cool at room temperature for 10 minutes. Visual cue: steam should subside and the potatoes should feel warm, not hot.
Assemble the salad
  1. Combine the cooled potatoes, crumbled feta, halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion in a large bowl. Visual cue: feta should be visible throughout the mix.
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 combined. Visual cue: the mixture should turn slightly opaque and glossy.
Toss and chill
  1. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: potatoes should look lightly glossy, with feta still in crumbles.
  2. Refrigerate the salad for 1 hour before serving. Visual cue: the surface should look chilled and set, with flavors evenly distributed.

Notes

For the best texture, cool the potatoes fully before dressing so they don’t break down or melt the feta. Refrigerate leftovers in a sealed container for up to 3 days; freeze is not recommended. If you want a lighter option, use reduced-fat feta while keeping the same lemon-herb and olive oil dressing for the same Mediterranean flavor.