Greek Potato Salad with Feta

Greek Potato Salad

The first time I made Greek Potato Salad, I was looking for a lighter alternative to traditional mayonnaise-based potato salads. I had some feta cheese, olives, and cucumbers in the fridge, so I decided to give the classic Greek flavor combination a try.

The result was even better than I expected. The creamy potatoes soak up the lemony dressing while the feta and olives add plenty of flavor. Since then, it’s become one of my favorite side dishes for summer meals and family gatherings.

Why This Recipe Works

Here’s the thing: potatoes are like a blank canvas. They absorb flavors beautifully, making them perfect for a bright Greek-inspired dressing. The combination of lemon, olive oil, feta, cucumber, and olives creates a fresh and satisfying salad that feels much lighter than traditional versions.

Ingredient Notes

Baby potatoes work especially well because they’re naturally creamy and hold their shape after cooking.

Use good-quality feta cheese for the best flavor.

English cucumber is ideal because it contains fewer seeds and stays crisp longer.

How to Make It

Start by boiling the potatoes in salted water until fork-tender. Drain and let them cool slightly.

While the potatoes cook, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the parsley.

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, black pepper, and minced garlic.

Place the warm potatoes in a large serving bowl. Add the cucumber, tomatoes, olives, and red onion.

Pour the dressing over the salad and gently toss until everything is coated. Finish by sprinkling crumbled feta and fresh parsley over the top.

Serve warm, at room temperature, or chilled.

Things I Learned the Hard Way

Don’t overcook the potatoes or they’ll fall apart when mixed.

Dress the potatoes while they’re still slightly warm so they absorb more flavor.

Add the feta at the end to keep it from breaking apart too much.

Storage & Serving Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad pairs beautifully with grilled chicken, fish, lamb, or Mediterranean-inspired meals.

Avena Recipes

Greek Potato Salad

A fresh Mediterranean potato salad with feta cheese, olives, cucumber, tomatoes, and a bright lemon-herb dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lbs 900 g baby potatoes
• 1 cucumber diced
• 1 cup cherry tomatoes halved
• 1/3 cup red onion thinly sliced
• 1/2 cup Kalamata olives pitted and sliced
• 150 g feta cheese crumbled
• 2 tbsp fresh parsley chopped

Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

Boil the potatoes in salted water for 15–20 minutes until tender.

Drain and let cool slightly, then cut into bite-sized pieces.

In a large bowl, combine potatoes, cucumber, tomatoes, onion, and olives.

Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

Pour the dressing over the salad and toss gently.

Add feta cheese and parsley.

Serve immediately or chill before serving.

Notes

For extra flavor, add fresh dill or mint. The salad tastes even better after resting for 30 minutes, allowing the potatoes to absorb the dressing.