Name: Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 pounds baby yellow potatoes; 1 cup pitted kalamata olives; 1 cup feta cheese, crumbled; 1 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; Optional: 1/2 cup sun-dried tomatoes, 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

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Introduction

Greek Potato Salad with Feta, Olives, and a Zesty Herb Vinaigrette is a vibrant and tasty side dish perfect for any meal. Combining tender baby potatoes with tangy feta and fresh herbs, this salad offers a delightful burst of Mediterranean flavors.

Ingredients

2 pounds baby yellow potatoes
1 cup pitted kalamata olives
1 cup feta cheese, crumbled
1 small red onion, thinly sliced
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
Optional: 1/2 cup sun-dried tomatoes, chopped

Instructions

Step 1: 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.
Step 2: Drain the potatoes and let them cool for a few minutes. Cut the potatoes in half or quarters depending on their size.
Step 3: In a large mixing bowl, combine the warm potatoes, sliced red onion, kalamata olives, and crumbled feta cheese.
Step 4: In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and chopped dill. Season with salt and pepper to taste to create the zesty herb vinaigrette.
Step 5: Pour the vinaigrette over the potato mixture and gently toss to coat all ingredients well.
Step 6: If using, add the chopped sun-dried tomatoes and toss lightly to combine.
Step 7: Let the salad sit at room temperature for at least 20 minutes to allow the flavors to meld. It can also be made ahead and refrigerated until serving.
Step 8: Serve chilled or at room temperature, garnished with extra herbs if desired. Enjoy!

Tips & Variations

For a creamier version, add a dollop of Greek yogurt before serving.
Swap fresh dill for fresh oregano or mint to change the herb profile.
Use fingerling potatoes as an alternative for a colorful presentation.
Prepare the salad a few hours ahead to deepen the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, you may want to let it come to room temperature or give it a gentle toss to refresh the vinaigrette. Avoid reheating, as this salad is best enjoyed cold or at room temperature.

How to Serve

A clear glass bowl holds a layered potato salad, where the base layer consists of whole and halved small yellow potatoes with a smooth, slightly shiny skin. Scattered above and between the potatoes are thin slices of bright purple-red onion and dark purple olives, some cut in halves. Crumbled white cheese is sprinkled generously across the salad, contrasted by small green capers and fresh, feathery sprigs of dill adding a touch of vivid green. Bits of sun-dried tomatoes add a deep red color and some rough texture. The salad is lightly seasoned with black pepper and herbs, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives in this salad?

Yes, you can substitute kalamata olives with green olives or any other preferred variety, though kalamata adds a characteristic rich flavor.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and can be made a day in advance, allowing the flavors to fully develop.