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Potato and Feta Salad

Greek potato salad with feta, Kalamata olives, and lemon-herb dressing. Cubed red potatoes are boiled until tender, tossed with creamy feta and bright herbs, then chilled for clean, cohesive flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Feta and mix-ins
  • 1 cup feta cheese crumbled
  • 0.5 cup Kalamata olives halved
  • 0.5 cup cherry tomatoes halved
  • 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
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat and cook the cubed red potatoes until tender, about 10–15 minutes. Visual cue: a knife slides in easily with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool to room temperature, about 15–20 minutes. Visual cue: steam fades and the cubes look dry on the surface.
Build the salad
  1. Add the cooled potatoes, crumbled feta, halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion to a large bowl and combine gently. Visual cue: feta flecks and olive pieces are evenly distributed.
  2. Whisk the olive oil, lemon juice, chopped oregano, chopped parsley, and salt and pepper in a bowl until the dressing looks glossy and uniform. Visual cue: herbs are suspended and no oil pools remain.
  3. Pour the lemon-herb dressing over the potato mixture and toss gently until everything is coated. Visual cue: the potatoes take on a light golden sheen from the dressing.
Chill and serve
  1. Refrigerate the salad for 1 hour before serving. Visual cue: the mixture firms up slightly and flavors look more blended.

Notes

For the best texture, cool the potatoes fully before adding dressing so the feta doesn’t melt. Store in an airtight container in the refrigerator up to 3 days (no freezing for best texture). For a lighter option, use reduced-fat feta and keep the olive oil at the full amount for proper coating.