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Greek Potato Salad with Feta

A vibrant Greek Potato Salad with creamy feta, fresh vegetables, and a zesty lemon dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes (red or yellow, for creaminess)
  • 1 cup cherry tomatoes, halved
  • 1/2 each cucumber, diced (English cucumber works best for crunch)
  • 1/2 each red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (or more, if you’re feeling indulgent!)
  • 1/3 cup fresh parsley, chopped (or dill for a different flavor)
  • Juice of 1 each large lemon (freshly squeezed for brightness)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Method
 

Preparation
  1. In a large pot, cover the baby potatoes with water, add a generous pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. While the potatoes are cooking, halve the cherry tomatoes, dice the cucumber, and slice the red onion.
  3. Once the potatoes are done, drain them and let them cool for a few minutes. Cut them into halves or quarters depending on their size.
  4. In a large mixing bowl, combine the cooled potatoes, tomatoes, cucumber, red onion, and parsley. Give it a gentle toss to mix everything together.
  5. In a smaller bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle this over your potato mixture, then toss gently to ensure every piece is coated.
  6. Finally, sprinkle the crumbled feta cheese over the salad, adding more if desired.
  7. Give your salad one last gentle toss, adjust seasoning with more salt or lemon juice if needed.

Notes

This Greek potato salad can be adapted by adding Kalamata olives, roasted red peppers, or Greek yogurt for creaminess. Let it rest for at least 30 minutes before serving for the best flavor.