Hey y'all! Whether it's picnic season, a family barbecue, or a cozy weeknight dinner, this Potato and Feta Salad is a big hit every time. Creamy new potatoes mingle with tangy feta cheese, fresh herbs, and a zesty dressing—making a Salad that’s both satisfying and full of flavor. It’s easy to throw together and perfect for just about any occasion. Let’s get cooking!
Why You’ll Love This
- Quick & Easy: Ready in just 35 minutes—perfect for a last-minute side or light meal.
- Fresh Flavor: Herbs, lemon, and creamy feta bring vibrant taste to every bite.
- Versatile: Great for potlucks, lunchboxes, barbecues, or as a make-ahead weeknight side.
- Healthy-ish: Uses wholesome ingredients with lots of protein and fiber.
- Make-Ahead Friendly: Gets even tastier as it sits and chills in the fridge.
Ingredients
- 2 pounds (900 g) baby potatoes, halved
- 1 teaspoon kosher salt, plus more for boiling
- ½ teaspoon black pepper
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- 1 cup (150 g) feta cheese, crumbled
- ½ cup (60 g) red onion, finely diced
- ½ cup (15 g) chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Zest from 1 lemon
Directions
Step 1: Cook the Potatoes
Place the halved baby potatoes into a large pot of salted water. Bring to a boil over high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool for 5-10 minutes.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
Step 3: Assemble the Salad
Place the cooled potatoes in a large mixing bowl. Add the red onion, lemon zest, parsley, dill, and crumbled feta. Drizzle with the dressing and gently toss until everything is well coated.
Step 4: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Give it a gentle toss before serving and garnish with extra herbs or feta as desired.
Notes
- Let the potatoes cool slightly so the feta doesn’t melt into them.
- Taste and adjust the seasoning after chilling, as flavors deepen over time.
- Use Yukon Gold potatoes if you can’t find baby potatoes; just cut them into bite-sized chunks.
Variations
- Greek Style: Add halved cherry tomatoes, sliced Kalamata olives, and cucumber for a Mediterranean twist.
- Vegan Option: Swap feta for vegan feta and use maple syrup in place of honey (if used in the dressing).
- Protein Boost: Add a can of drained chickpeas or some grilled chicken to make it a meal.
Required Equipment
- Large pot
- Sharp knife and cutting board
- Mixing bowls
- Whisk
- Colander
Storage Instructions
- Store salad in an airtight container in the refrigerator for up to 3 days.
- Stir before serving, as the dressing may settle at the bottom.
- Not freezer friendly—enjoy fresh or chilled!
Serving Suggestions & Pairings
- Pair with grilled meats, roasted vegetables, or a crisp green salad for a satisfying meal.
- Serve alongside burgers, sandwiches, or seafood for summertime gatherings.
- Enjoy as a light lunch with some crusty bread and lemonade.
Pro Tips
- Cut potatoes to similar sizes so they cook evenly.
- Don’t skip chilling—the salad tastes better after the flavors blend.
- Add feta just before serving for a creamier, chunkier texture.
FAQ
- Can I make Potato and Feta Salad ahead of time?
- Yes! It actually tastes better after chilling for a few hours or overnight.
- Is this salad served warm or cold?
- It’s best served chilled, but you can serve it at room temperature as well.
- Which potatoes are best for this salad?
- Baby potatoes or Yukon Gold work best—they’re creamy and hold their shape after boiling.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 2 pounds (900 g) baby potatoes, halved
- 1 teaspoon kosher salt, plus more for boiling
- ½ teaspoon black pepper
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- 1 cup (150 g) feta cheese, crumbled
- ½ cup (60 g) red onion, finely diced
- ½ cup (15 g) chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Zest from 1 lemon
Instructions
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1Place the halved baby potatoes into a large pot of salted water. Bring to a boil over high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool for 5-10 minutes.
-
2In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
-
3Place the cooled potatoes in a large mixing bowl. Add the red onion, lemon zest, parsley, dill, and crumbled feta. Drizzle with the dressing and gently toss until everything is well coated.
-
4Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Give it a gentle toss before serving and garnish with extra herbs or feta as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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