Greek Potato Salad with Feta and Herbs Recipe

Introduction

This delicious Greek potato salad is a refreshing and flavorful dish perfect for warm days or as a side for any meal. Creamy potatoes combine with tangy feta, briny olives, and fresh herbs to create a vibrant Mediterranean experience you’ll love to make and share.

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 to 20 minutes, or until they are 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 the 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 the Kalamata olives, feta cheese, red onion, parsley, dill, cherry tomatoes, and cucumber until everything is combined.
7. Step 7: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
8. Step 8: Before serving, toss the salad again and garnish with additional fresh herbs if desired.

Tips & Variations

• For a milder onion flavor, substitute red onion with green onions.
• You can swap feta cheese with creamy goat cheese for a different tang.
• Use white wine vinegar instead of red wine vinegar for a subtler tanginess.
• If baby potatoes are unavailable, larger potatoes can be used, just adjust cooking time accordingly.
• Add diced bell peppers in place of cherry tomatoes for extra crunch and color variation.

Storage

Store the salad covered in the refrigerator for up to 3 days. It tastes best when served chilled, so give it a good toss before serving again. This salad can be enjoyed cold or at room temperature, but avoid leaving it out for prolonged periods to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad benefits from at least 1 hour of chilling to meld the flavors, and it can be made up to a day in advance, stored covered in the refrigerator.

Can I use fresh garlic instead of garlic powder?

Absolutely. Use one small minced garlic clove and add it to the dressing when whisking for a fresher garlic flavor.

Greek Potato Salad with Feta and Herbs Recipe

Print Recipe

★★★★★

4.9 from 55 reviews

A refreshing and flavorful Greek Potato Salad featuring tender baby potatoes tossed with briny Kalamata olives, creamy feta cheese, fresh vegetables, and a zesty dressing made from olive oil, red wine vinegar, and classic Greek herbs.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Baby Potatoes (tender and creamy when cooked; substitute with larger potatoes if needed)

Vegetables & Herbs

• 1 cup Kalamata Olives (briny and savory; add umami bursts)
• 1 cup Cherry Tomatoes (offers sweet, juicy bursts; can replace with diced bell peppers)
• 1 large Cucumber (provides refreshing crunch; can substitute with celery)
• 1 medium Red Onion (adds sharpness; green onions can be used for a milder taste)
• 1/4 cup Fresh Parsley (brightens the dish with herbal notes)
• 1/4 cup Fresh Dill (adds additional herbal flavor)

Cheese

• 1 cup Feta Cheese (creamy and salty; can be swapped with goat cheese)

Dressing

• 1/3 cup Extra Virgin Olive Oil (base of the dressing, choose high-quality oil)
• 3 tablespoons Red Wine Vinegar (introduces tanginess; white wine vinegar as substitute)
• 1 tablespoon Dijon Mustard (acts as an emulsifier with a slightly spicy flavor)
• 1 teaspoon Dried Oregano (classic Greek herb adding earthy notes)
• 1 teaspoon Garlic Powder (adds mild allium flavor; fresh garlic can be used)
• Salt and Pepper to taste

Instructions

1. Prepare the potatoes: Place baby potatoes in a pot and cover completely with water. Add a pinch of salt and bring the water to a boil over medium-high heat.
2. Cook until tender: Boil the potatoes for 15-20 minutes or until a fork easily pierces them, indicating they are tender.
3. Drain and cool: Drain the cooked potatoes and allow them to cool slightly until they are comfortable to handle. Then cut them into bite-sized pieces.
4. Make the dressing: In a mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper until well combined and emulsified.
5. Toss potatoes in dressing: Add the cooled potato pieces to the dressing and gently toss them until they are evenly coated.
6. Add vegetables and cheese: Fold in Kalamata olives, crumbled feta cheese, diced red onion, chopped parsley, fresh dill, cherry tomatoes, and diced cucumber, mixing gently until everything is combined without mashing the potatoes.
7. Chill to meld flavors: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to blend beautifully.
8. Serve: Before serving, toss the salad again to redistribute the dressing. Garnish with extra fresh herbs if desired and enjoy.

Notes

• Use baby potatoes for the best texture, but larger potatoes cut into chunks work as well.
• Substitute goat cheese for feta for a milder flavor.
• Adjust the amount of vinegar and mustard to taste for more or less tanginess and spice.
• This salad keeps well in the refrigerator for up to 2 days but is best consumed fresh.
• Fresh garlic can be used instead of garlic powder for a stronger garlic flavor.
• Serve chilled or at room temperature depending on preference.

Keywords: Greek Potato Salad, Mediterranean Salad, Feta Potato Salad, Healthy Potato Salad, Summer Salad, Picnic Salad, Easy Greek Recipe