Greek Potato Salad with Feta

ByMia Harper
A bowl of Greek potato salad with feta, olives, and fresh herbs
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Indulge in a taste of the Mediterranean with this Delicious Greek Potato Salad with Feta. This vibrant dish combines tender baby potatoes, tangy feta cheese, and briny Kalamata olives, all bound together with a zesty dressing. Perfect for gatherings, picnics, or as a refreshing side to your main course, this salad is easy to prepare and bursting with flavor. Let’s dive into the details!

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 6
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 250
  • Protein: 6 grams
  • Carbohydrates: 28 grams
  • Fat: 15 grams
  • Fiber: 4 grams
  • Sugar: 2 grams
  • Sodium: 450 mg

Why Make This Delicious Greek Potato Salad with Feta You’ll Love to Make

This Greek Potato Salad is not just visually appealing but also a delightful concoction of flavors that will remind you of sun-soaked days and breezy evenings. The creamy feta complements the earthy potatoes while olives add a punch of saltiness. It’s perfect for summer barbecues, as well as hearty enough to pair with grilled meats during cooler months. Plus, it’s a fantastic dish that can be made ahead of time, allowing the flavors to meld beautifully.

How to Make Delicious Greek Potato Salad with Feta You’ll Love to Make

Ingredients:

  • 2 pounds baby potatoes
  • 1 cup Kalamata olives
  • 1 cup feta cheese (or goat cheese)
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1 medium red onion
  • Fresh parsley and dill for garnish
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red apple vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder

Greek Potato Salad

Directions:

Step 1: Cooking the Potatoes

Cook the baby potatoes in salted water until tender, about 15-20 minutes. Once done, drain them and let them cool slightly before cutting into halves or quarters.

Step 2: Chopping the Vegetables

While the potatoes cool, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely dice the red onion for a nice crunch and flavor profile.

Step 3: Preparing the Dressing

In a mixing bowl, whisk together the extra virgin olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper. This dressing will provide the salad with a zesty kick.

Step 4: Tossing the Salad

In a large bowl, combine the cooled potatoes with chopped cucumbers, tomatoes, olives, red onion, and fresh herbs. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. You can serve it immediately or chill it in the refrigerator for 30 minutes to enhance the flavors.

How to Serve Delicious Greek Potato Salad with Feta You’ll Love to Make

This salad shines as a side dish for grilled chicken, lamb, or seafood. Serve it alongside pita bread and tzatziki for a complete Mediterranean experience. For a more substantial meal, consider adding grilled chicken or chickpeas on top, transforming it into a filling main course.

How to Store Delicious Greek Potato Salad with Feta You’ll Love to Make

Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 days, as the freshness of the vegetables is key to its appeal. Avoid freezing this salad, as the texture of the potatoes and vegetables may change when thawed.

Expert Tips for Perfect Delicious Greek Potato Salad with Feta You’ll Love to Make

  • Ensure you cut the potatoes into similar sizes for even cooking.
  • Feel free to substitute feta with goat cheese for a creamier texture.
  • Add some lemon zest in the dressing for extra brightness.
  • Experiment with fresh herbs like mint for a different flavor twist.

Delicious Variations

  • For a heartier salad, mix in roasted red peppers or artichoke hearts.
  • Make it vegan by omitting feta and using avocado for creaminess.
  • Try different types of olives, such as green olives, for varying taste and texture.

Frequently Asked Questions

  • Can I make this salad ahead of time?
    Yes! This potato salad is perfect for making ahead as the flavors deepen when allowed to sit in the fridge for a few hours or overnight.

  • What other vegetables can I add?
    Feel free to add bell peppers, radishes, or even arugula for an added crunch and flavor.

  • Is this salad gluten-free?
    Yes, all the ingredients used in this salad are naturally gluten-free.

  • Can I adjust the serving size easily?
    Absolutely! Just scale down or up the ingredients; the ratios can remain the same.

  • How can I make it spicier?
    Add some diced jalapeños or a dash of red pepper flakes to the dressing for a spicy kick.

Conclusion

This Delicious Greek Potato Salad with Feta is not just a feast for the eyes but also a delightful treat for your palate. With its vibrant colors and a medley of flavors, it’s bound to become a favorite at your dining table. Its ease of preparation and ability to be made in advance make it a go-to salad for any occasion. So gather your fresh ingredients, whip up this salad, and enjoy the taste of Greece in every bite!

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Delicious Greek Potato Salad with Feta

  • Author: mia-harper
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
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Description

A vibrant Greek potato salad with feta cheese, Kalamata olives, and fresh vegetables, ideal for gatherings and picnics.

Ingredients

Scale
  • 2 pounds baby potatoes
  • 1 cup Kalamata olives
  • 1 cup feta cheese (or goat cheese)
  • 1 cup cherry tomatoes
  • 1 large cucumber
  • 1 medium red onion
  • Fresh parsley and dill for garnish
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red apple vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder

Instructions

  1. Cook the baby potatoes in salted water until tender, about 15-20 minutes. Once done, drain them and let them cool slightly before cutting into halves or quarters.
  2. Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely dice the red onion.
  3. Whisk together the extra virgin olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper in a mixing bowl.
  4. Combine the cooled potatoes with chopped cucumbers, tomatoes, olives, red onion, and fresh herbs in a large bowl. Pour the dressing over and toss gently to coat all ingredients evenly. You can serve it immediately or chill it in the refrigerator for 30 minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 10mg

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Greek Potato Salad With Feta

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