Print

Potato and Feta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Potato and Feta Salad is a Mediterranean-inspired twist on classic potato salad, featuring tender baby potatoes, creamy feta, fresh herbs, and a lemony olive oil dressing. It’s light, tangy, and perfect served warm or chilled.

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

Instructions

  1. Boil baby potatoes in salted water for 12–15 minutes, until fork-tender. Drain and let cool slightly.
  2. Cut potatoes into halves or quarters depending on size.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. In a large bowl, toss warm potatoes with dressing to absorb flavor.
  5. Fold in red onion, crumbled feta, and fresh herbs.
  6. Add optional cucumber, tomatoes, or olives if using.
  7. Taste and adjust seasoning. Serve warm or chilled.

Notes

  • Use Yukon Gold or other waxy potatoes if baby potatoes are unavailable.
  • Leave skins on for added texture and nutrients.
  • Add arugula or spinach before serving for extra greens.
  • Top with grilled chicken, shrimp, or chickpeas for added protein.
  • Refresh leftovers with a drizzle of olive oil or lemon juice before serving.

Nutrition

Find it online: https://cookedbymaya.com/potato-and-feta-salad/