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Potato and Feta Salad

Greek potato salad with tender golden potatoes, feta crumbles, Kalamata olives, and lemon-herb dressing. The flavors meld after chilling so the salad tastes bright, savory, and well-seasoned in every bite.
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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: 380
Ingredients Equipment 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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Add red potatoes to a Dutch oven of water and bring to a boil, then cook at a rolling boil for 12-15 minutes until tender when pierced. You should see the potatoes yield easily with a fork.
  2. Drain the potatoes and spread them out to cool to room temperature for 5 minutes. They should look matte and no longer steaming.
Make the Greek potato salad
  1. Combine the cooled red potatoes, feta cheese, Kalamata olives, cherry tomatoes, and red onion in a bowl and fold gently until distributed. The mixture should be speckled with white feta and dark olives.
  2. Whisk olive oil, lemon juice, fresh oregano, fresh parsley, salt, and pepper until the dressing looks glossy and evenly combined. The oregano and herbs should be suspended throughout the oil.
  3. Pour the lemon-herb dressing over the potato mixture and toss gently just until the potatoes are coated. The potatoes should look lightly glossy, not smashed.
Chill and serve
  1. Cover and refrigerate the salad for 1 hour before serving. When ready, it should taste more cohesive and the flavors should be well blended.

Notes

For the best texture, cube the red potatoes evenly so they finish cooking around the same time, then cool fully before adding the feta so it doesn’t melt. Refrigerate leftovers in a covered container for 3-4 days; freeze is not recommended because feta and tomatoes can change texture. For a lighter option, use reduced-fat feta and keep the olive oil to the lower end of the listed amount.