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Potato and Feta Salad

Greek potato salad with creamy feta, briny Kalamata olives, and lemon-herb dressing. Cubed red potatoes are boiled until tender, then chilled for a refreshingly cohesive 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
Cheese and mix-ins
  • 1 cup feta cheese crumbled
  • 0.5 cup Kalamata olives halved
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp fresh oregano chopped
  • 2 tbsp fresh parsley chopped
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring a pot of water to a boil, then add the cubed red potatoes and cook until tender, 10–15 minutes with a steady simmer. Visual cue: the potato cubes should pierce easily with a fork.
  2. Drain the potatoes and spread them out to cool for a few minutes until warm, not hot. Visual cue: steam should calm down before you mix.
Make the salad
  1. Add the potatoes to a mixing bowl, then fold in the crumbled feta cheese, halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion. Visual cue: you should see purple olive pieces and white feta crumbles throughout.
Dress and chill
  1. Whisk together the olive oil, lemon juice, chopped fresh oregano, chopped fresh parsley, and salt and pepper until the dressing looks uniform. Visual cue: the mixture should be evenly yellow and glossy.
  2. Pour the lemon-herb dressing over the potato mixture and toss gently until everything is coated. Visual cue: feta should remain crumbly, not fully melted.
  3. Refrigerate the salad for 1 hour before serving. Visual cue: the potatoes will look firmer and the dressing will cling to them.

Notes

Pro tip: cool the potatoes slightly before dressing so the feta stays fluffy rather than turning gummy. Store in an airtight container in the refrigerator for 3–4 days; freezing is not recommended. For a lighter option, reduce feta to 1/2 cup while keeping the olive oil and lemon dressing the same for a bright, herb-forward bite.