Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

Introduction

This Greek Potato Salad brings together tender baby potatoes, tangy feta, and briny Kalamata olives for a refreshing and flavorful side dish. Tossed in a zesty herb vinaigrette, it’s perfect for picnics, BBQs, or a light lunch.

Ingredients

• 2 pounds baby yellow potatoes
• 1 cup pitted kalamata olives
• 1 cup feta cheese, crumbled
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: 1/2 cup sun-dried tomatoes, chopped

Instructions

1. Step 1: Thoroughly wash the baby yellow potatoes. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15-20 minutes.
2. Step 2: Drain the cooked potatoes and allow them to cool for a few minutes. Cut the potatoes in half or quarters, depending on their size.
3. Step 3: In a large mixing bowl, combine the warm potatoes, sliced red onion, kalamata olives, and crumbled feta cheese.
4. Step 4: In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, parsley, and dill. Season with salt and pepper to taste.
5. Step 5: Pour the vinaigrette over the potato mixture and gently toss to combine, ensuring all ingredients are well coated.
6. Step 6: If using, add the chopped sun-dried tomatoes and toss lightly to mix.
7. Step 7: Let the salad sit for at least 20 minutes at room temperature to allow the flavors to meld. You can also refrigerate it and serve chilled or at room temperature.

Tips & Variations

• Use new potatoes or fingerlings for easier cutting and a tender texture.
• Add chopped cucumbers or cherry tomatoes for extra freshness.
• For a vegan version, omit the feta and try marinated tofu or vegan cheese instead.
• Fresh herbs like oregano or mint can be added for more aromatic flavors.

Storage

Store the Greek potato salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. Toss gently before serving, and avoid freezing as the texture of potatoes and feta will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, making it a few hours or even a day ahead enhances the flavors. Just refrigerate and bring to room temperature before serving.

What kind of potatoes work best?

Baby yellow potatoes are ideal because they hold their shape well and have a creamy texture. New potatoes or fingerlings also work nicely.

Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

A refreshing Greek potato salad featuring tender baby yellow potatoes, tangy feta cheese, briny kalamata olives, and a zesty herb vinaigrette with fresh parsley and dill. Perfect as a side dish for summer gatherings or Mediterranean-inspired meals.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes & Vegetables

• 2 pounds baby yellow potatoes
• 1 small red onion, thinly sliced
• 1/2 cup sun-dried tomatoes, chopped (optional)

Cheese & Olives

• 1 cup pitted kalamata olives
• 1 cup feta cheese, crumbled

Herbs & Dressing

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Thoroughly wash the baby yellow potatoes. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15-20 minutes.
2. Prepare the Potatoes: Drain the cooked potatoes and let them cool for a few minutes. Cut the potatoes in half or quarters depending on their size for easy eating.
3. Combine Salad Ingredients: In a large mixing bowl, combine the warm potatoes, thinly sliced red onion, pitted kalamata olives, and crumbled feta cheese.
4. Make the Vinaigrette: In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and chopped dill. Season with salt and pepper to taste.
5. Toss the Salad: Pour the vinaigrette over the potato mixture and gently toss to coat all ingredients evenly.
6. Add Optional Ingredients: If using, add the chopped sun-dried tomatoes and toss lightly to combine an extra layer of flavor.
7. Let Flavors Meld: Allow the salad to sit at room temperature for at least 20 minutes so the flavors can meld together. You can also refrigerate it ahead of time.
8. Serve: Serve chilled or at room temperature, garnished with extra fresh herbs if desired. Enjoy your Mediterranean-inspired Greek potato salad!

Notes

• Boiling the potatoes until tender ensures a soft but intact texture for the salad.
• The salad can be made a few hours in advance, which enhances the flavor melding.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Use fresh herbs whenever possible for the best flavor and aroma.
• If you prefer, baby red potatoes can be substituted for the yellow potatoes.

Keywords: Greek potato salad, feta potato salad, kalamata olive salad, herb vinaigrette salad, Mediterranean potato salad