Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe
A vibrant and hearty Greek Potato Salad featuring tender baby yellow potatoes, tangy feta cheese, briny kalamata olives, and fresh herbs, all tossed in a zesty herb vinaigrette. Perfect as a refreshing side dish for summer meals or Mediterranean-inspired gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Zesty Herb Vinaigrette
- 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
Instructions
- Cook the Potatoes: 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.
- Prepare Potatoes: Once cooked, drain the potatoes and allow them to cool for a few minutes. Cut the potatoes in half or quarters, depending on size, to create bite-sized pieces.
- Combine Salad Ingredients: In a large mixing bowl, add the warm potatoes, thinly sliced red onion, pitted kalamata olives, and crumbled feta cheese.
- Make the Vinaigrette: In a separate small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and chopped dill. Season with salt and pepper to taste.
- Toss the Salad: Pour the vinaigrette over the potato mixture and gently toss to combine, ensuring all ingredients are evenly coated. If using, add chopped sun-dried tomatoes and toss lightly.
- Let Flavors Meld: Allow the salad to sit at room temperature for at least 20 minutes to blend the flavors. It can also be refrigerated and served chilled.
- Serve: Serve the Greek potato salad chilled or at room temperature, garnished with extra herbs if desired. Enjoy as a delicious side dish!
Notes
- For best flavor, prepare the salad a few hours ahead to allow the vinaigrette to soak into the potatoes.
- Baby yellow potatoes are preferred for their tender skin and creamy texture, but new potatoes or fingerlings can be substituted.
- Sun-dried tomatoes add a sweet and tangy depth but are optional depending on your preference.
- The salad can be made vegan by omitting the feta cheese or substituting with a vegan cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Greek potato salad, feta cheese, kalamata olives, herb vinaigrette, summer salad, Mediterranean side dish
