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Potato and Feta Salad

Greek potato salad with feta, olives, and cherry tomatoes tossed in a lemon-herb olive oil dressing. Cubed potatoes are boiled until tender, cooled, then chilled for a creamy, tangy Mediterranean salad.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Cheese & Add-ins
  • 1 cup feta cheese crumble before mixing
  • 0.5 cup Kalamata olives halve
  • 0.5 cup cherry tomatoes halve
  • 0.25 cup red onion thinly sliced
Lemon-Herb Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp fresh oregano chopped
  • 2 tbsp fresh parsley chopped
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven. Add the cubed red potatoes and boil until tender, about 15–20 minutes, until a fork slides in easily.
  2. Drain the potatoes and spread them on a sheet pan to cool. Let them come to room temperature for about 10 minutes so they don’t melt the feta.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, chopped fresh oregano, chopped fresh parsley, salt, and pepper in a bowl until the dressing looks evenly blended, about 30–60 seconds. Season more if needed until it tastes balanced.
Toss and chill
  1. In a large bowl, combine the cooled potatoes, crumbled feta cheese, halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion. Toss gently just until the ingredients are evenly distributed.
  2. Pour the lemon-herb dressing over the potato mixture and toss gently to coat. Keep tossing with a light hand so the potatoes stay in cubes.
  3. Refrigerate the salad for 1 hour before serving. Chill until the flavors meld and the salad is cold throughout.

Notes

For the best texture, cool the potatoes fully before mixing so the feta stays creamy and doesn’t turn grainy. Store covered in the refrigerator for up to 3 days; freeze is not recommended because potatoes and feta can soften and weep when thawed. If you want a lighter version, swap part-skim feta (or use 3/4 cup feta instead of 1 cup) for fewer calories while keeping the tangy Greek flavor.