Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- Combine Salad Ingredients: In a large mixing bowl, combine the warm potatoes, thinly sliced red onion, pitted kalamata olives, and crumbled feta cheese.
- 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.
- Toss the Salad: Pour the vinaigrette over the potato mixture and gently toss to coat all ingredients evenly.
- Add Optional Ingredients: If using, add the chopped sun-dried tomatoes and toss lightly to combine an extra layer of flavor.
- 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.
- 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
