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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 so the flavors meld for a Mediterranean salad you can serve cold.
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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
  

Red potatoes
  • 3 lb red potatoes cubed
Feta 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 to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, add the red potatoes, and boil for 15–20 minutes until tender. Visual cue: a knife should slide into a cube with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool for 5–10 minutes. Visual cue: the surface looks drier and no longer steams heavily.
Build the salad
  1. Add the cooled potatoes to a bowl and combine with feta cheese, Kalamata olives, cherry tomatoes, and red onion. Visual cue: the mix shows white feta crumbles and dark olive pieces throughout.
Make and add the lemon-herb dressing
  1. Whisk olive oil, lemon juice, fresh oregano, fresh parsley, salt, and black pepper until the dressing looks evenly blended. Visual cue: herbs are suspended and speckled throughout the liquid.
  2. Pour the dressing over the potato mixture and toss gently until the potatoes are lightly coated. Visual cue: the potatoes take on a glossy sheen and feta is evenly distributed.
Chill before serving
  1. Refrigerate the salad for 1 hour to let flavors meld. Visual cue: the salad becomes cooler and slightly more cohesive when served cold.

Notes

For the best texture, cool the potatoes before mixing so the feta doesn’t melt. Refrigerate leftovers in an airtight container for up to 3 days (freezing not recommended). For a dairy-light option, use a crumbled feta-style plant-based cheese and keep the same lemon-herb dressing.