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Greek Potato Salad with Feta and Herbs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/greek-potato-salad-with-feta-and-herbs-recipe/