Name: Potato and Feta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 kg baby potatoes or new potatoes; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and black pepper, to taste; 1/2 cup crumbled feta cheese; 1/4 red onion, thinly sliced; 2 tbsp fresh parsley or dill, chopped; Optional: 1/2 cup chopped cucumber; Optional: 1/2 cup halved cherry tomatoes; Optional: 1/4 cup sliced kalamata olives

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Potato and Feta Salad is a refreshing twist on classic potato salad — light, tangy, and bursting with Mediterranean flavor. I love combining tender potatoes with salty feta, fresh herbs, and a zesty olive oil dressing for a dish that’s perfect for any season, whether I’m serving it warm or chilled.

Why You’ll Love This Recipe

I love this recipe because it skips the heavy mayo and replaces it with a bright, lemony dressing that makes every bite taste fresh. The feta adds a creamy, salty contrast to the soft potatoes, and the herbs bring it all together. It’s easy to make ahead, travels well for picnics, and pairs beautifully with grilled meats, seafood, or veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or new potatoes
Olive oil
Lemon juice
Dijon mustard
Garlic, minced
Salt and black pepper
Crumbled feta cheese
Red onion, thinly sliced
Fresh parsley or dill
Optional: chopped cucumber, cherry tomatoes, kalamata olives

Directions

I start by boiling the baby potatoes in salted water until they’re fork-tender — about 12–15 minutes.
I drain them and let them cool slightly, then cut them in halves or quarters depending on size.
While they cool, I make the dressing by whisking together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
In a large bowl, I toss the warm potatoes with the dressing so they soak up all the flavor.
I fold in the red onion, crumbled feta, and fresh herbs.
I taste and adjust the seasoning, then either serve it warm or chill it in the fridge for later.

Servings and timing

This recipe makes about 4–6 servings and comes together in around 30 minutes total. It’s quick enough for a weeknight dinner and fancy enough for a gathering or potluck.

Variations

Sometimes I add chopped cucumbers or cherry tomatoes for extra freshness. Kalamata olives give it more of a Greek-style flair. I’ve also used arugula or spinach stirred in right before serving if I want some greens in the mix. For extra protein, grilled chicken or chickpeas make great additions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served cold or at room temperature, so I don’t reheat it. If the potatoes absorb too much dressing overnight, I add a little splash of olive oil or lemon juice before serving.

FAQs

Can I use regular potatoes instead of baby ones?

Yes, I can use any waxy potato like Yukon Gold. I just cut them into bite-sized pieces before boiling.

Should I peel the potatoes?

I usually don’t — the skins add texture and nutrients — but I can peel them if I prefer a smoother texture.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and the flavors get better as it sits.

Can I make this salad dairy-free?

Yes, I just skip the feta or use a dairy-free alternative. The salad still tastes great with the lemony dressing and herbs.

What protein can I serve with this?

Grilled chicken, shrimp, or salmon pair perfectly. I’ve also enjoyed it with hard-boiled eggs or a scoop of hummus on the side.

Conclusion

Potato and Feta Salad is one of those go-to recipes I make again and again — it’s simple, flavorful, and endlessly adaptable. Whether I’m packing it for lunch or serving it at a summer BBQ, it always brings fresh Mediterranean vibes to the table.