Delicious Greek Potato Salad with Feta You’ll Love to Make
Experience the vibrant flavors of the Mediterranean with this Delicious Greek Potato Salad with Feta You’ll Love to Make. Perfect for any occasion, whether it’s a summer picnic or a holiday feast, this salad combines creamy baby potatoes, salty feta cheese, and briny Kalamata olives for a refreshing dish that tantalizes the taste buds. Packed with fresh vegetables and healthy fats, it’s not only delicious but also nutritious. Plus, it’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully. Elevate your dining experience and impress your guests with this delightful salad that can be served as a side or enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup Kalamata olives
- 1 cup feta cheese
- 1 cup cherry tomatoes
- 1 large cucumber
- 1 medium red onion
- Fresh parsley
- Fresh dill
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Boil baby potatoes in salted water until fork-tender (15–20 minutes). Drain and cool.
- While cooling, chop cucumbers, tomatoes, onion, parsley, and dill; combine in a mixing bowl.
- In another bowl, whisk together olive oil, vinegar, mustard, oregano, and garlic powder.
- Cut cooled potatoes into halves/quarters and add to the vegetable mixture along with olives and feta.
- Pour dressing over the salad and toss gently to combine without breaking up the feta too much.
- Chill for at least one hour before serving for best flavor.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 230
- Sugar: 3g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg