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Potato and Feta Salad

Greek potato salad with feta, olives, and lemon-herb dressing. Cubed red potatoes are boiled until tender, cooled, then tossed until creamy with crumbled feta and a bright olive oil–lemon herb dressing.
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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 and vegetables
  • 3 lb red potatoes
  • 0.5 cup Kalamata olives
  • 0.5 cup cherry tomatoes
  • 0.25 cup red onion
  • 1 cup feta cheese
Lemon-herb dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp fresh oregano
  • 2 tbsp fresh parsley
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil cubed red potatoes in a pot of water over high heat until tender, about 15–20 minutes. You’ll know they’re ready when a fork slides in easily.
  2. Drain the potatoes and let them cool completely. The steam should stop and the cubes should feel room-temperature to the touch.
Build the salad
  1. Combine the cooled potatoes with feta cheese, Kalamata olives, cherry tomatoes, and red onion in a large bowl. Toss just enough to distribute the ingredients evenly.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, fresh oregano, fresh parsley, salt, and pepper together until the mixture looks glossy and evenly combined. Season to taste until the flavor pops.
Dress and chill
  1. Pour the dressing over the potato mixture and toss gently until the potatoes are lightly coated. Stop when the feta is evenly distributed without breaking down too much.
  2. Refrigerate the salad for 1 hour before serving. It should look slightly more cohesive and flavorful after chilling.

Notes

For the best texture, cool the boiled potatoes fully before mixing—warm potatoes can make the feta turn grainy. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the potatoes and feta can change texture. To make it lighter, use reduced-fat feta instead of regular feta while keeping the same olive oil–lemon dressing.