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Potato and Feta Salad

Greek potato salad with tender cubed red potatoes, crumbled feta, olives, and cherry tomatoes tossed in a lemon-herb dressing. Chill for 1 hour so the dressing clings and the flavors mellow.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

red potatoes
  • 3 lb red potatoes, cubed
feta cheese
  • 1 cup feta cheese, crumbled
Kalamata olives
  • 0.5 cup Kalamata olives, halved
cherry tomatoes
  • 0.5 cup cherry tomatoes, halved
red onion
  • 0.25 cup red onion, thinly sliced
olive oil
  • 0.25 cup olive oil
lemon juice
  • 3 tbsp lemon juice
fresh oregano
  • 2 tbsp fresh oregano, chopped
fresh parsley
  • 2 tbsp fresh parsley, chopped
salt
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil, cool, and prep
  1. Boil red potatoes until tender, then drain and let cool until no longer steaming (about 15 minutes at room temperature).
  2. Combine red potatoes, feta cheese, Kalamata olives, cherry tomatoes, and red onion in a large serving bowl.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, fresh oregano, fresh parsley, Salt and pepper to taste until the dressing looks evenly combined and glossy.
Toss and chill
  1. Pour the dressing over the potato mixture and toss gently until the potatoes look lightly coated.
  2. Refrigerate for 1 hour before serving so the flavors meld and the mixture feels chilled.

Notes

For the best texture, cool the boiled potatoes fully before mixing so they don’t crumble the feta. Store covered in the refrigerator up to 4 days; the salad can be frozen?—no, freezing isn’t recommended for feta and tomatoes. For a lighter option, use reduced-fat feta while keeping the same lemon-herb dressing.