Greek Feta Potato Salad

Greek Feta Potato Salad is a tangy twist on traditional potato salad but with NO mayo making it a fresher and healthier option.

This recipe combines multicolored baby potatoes, feta cheese, red onion, capers, parsley, dill, lemon juice and olive oil for a light Mediterranean version of this beloved BBQ staple.

Looking for more summer recipes? Check out my Greek Orzo Pasta Salad or Crispy Chicken Cobb Salad.

WHAT INGREDIENTS DO I NEED TO MAKE GREEK FETA POTATO SALAD?

Baby potatoes – we use a mix of yellow and red baby potatoes that are washed, cut in half and then boiled until tender. You can use any potato you like just chop into chunks and adjust cook time.

Feta – always buy a feta block in brine for the best results.

Capers – add a nice salty element to the dish.

Red onion – thinly sliced is best in my opinion but you can also dice it.

Lemon – both the juice and zest are used for ultimate flavor.

Parsley – fresh parsley roughly chopped is best (skip the dried stuff).

Dill – fresh dill roughly chopped adds a zesty Mediterranean flavor.

Oregano – we used dried for a little more Greek kick.

Olive oil – for this recipe you want a high-quality extra virgin olive oil.

Salt & pepper – make sure to season liberally to your liking.

HOW TO MAKE GREEK FETA POTATO SALAD

Step 1 – Bring a large pot of water to the boil and add salt. Slice potatoes in half. Add the potatoes to salted boiling water and lower heat to a simmer. Cover the pot and cook for 20 minutes until fork tender.

Step 2 – While potatoes cook thinly slice the red onion and chop capers, parsley and dill.

Step 3 – Spread the potatoes out on a platter to cool.

Step 4 – Sprinkle the potatoes with capers, feta and red onion. Drizzle all over with olive oil and the juice and zest from one lemon. Season with salt and pepper, to taste.

Step 5 – Finish them off with parsley, dill and oregano. Serve with extra lemon wedges.

WHAT TO SERVE WITH GREEK FETA POTATO SALAD

Potato salad is a classic side dish for BBQ’s and summer gatherings. It’s often paired with grilled chicken, steak, burgers or hotdogs.

Serve Greek feta potato salad with:

• Grilled Chicken Caprese
• Greek Lamb Chops
• Spatchcock Lemon Chicken
• Peri Peri Chicken
• Greek Meatballs
• Chicken Souvlaki

RECIPE VARIATIONS AND SUBSTITUTIONS

This recipe for Greek Feta Potato Salad is excellent as is but there are many ways to customize it to your liking.

Options:

• Add olives such as kalamata, castelvetrano or black olives.
• Use a different potato such as yukon gold, russet or sweet potato.
• Change up the mix-ins by adding roasted red pepper, sundried tomatoes, bacon or hard-boiled eggs.
• Use a variety of greens such as kale, arugula or mint.
• Add plain greek yogurt for a creamy classic potato salad style dish.
• Try a different cheese such as goat cheese or parmesan.
• Make the recipe dairy-free and vegan by swapping the feta for a vegan alternative.

MAKE AHEAD AND STORING INSTRUCTIONS

Make ahead: Greek feta potato salad can be made one day in advance. If potatoes seem to dry out just add a little more olive oil before serving.

Storing: Store leftovers in an airtight container in the fridge for up to 4 days but it will be best within 1 day of preparing.

RECOMMENDED TOOLS

• Large pot with lid
• Serving bowl
• Lemon zester

RECIPE FAQ’S

MORE RECIPES YOU’LL LOVE

• Lemony Orzo with Asparagus
• Grilled Chicken Caprese
• Tzatziki Chicken Salad

RECIPE VIDEO

@spoonfulofsi

Everythings better Greek style🇬🇷 Recipe👇 Ingredients: 2 lbs baby potatoes (mix of yellow and red), halved 7 oz feta cheese, crumbled 1/2 red onion, thinly sliced 3 tbsp capers, chopped 1/4 cup extra virgin olive oil 1 lemon (zest + juice) + more for serving salt + pepper to taste 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped 1/2 tsp dried oregano Instructions 1. Bring a large pot of water to the boil and add salt. Slice potatoes in half. Add the potatoes to salted boiling water and lower heat to a simmer. Cover the pot and cook for 20 minutes until fork tender. 2. While potatoes cook thinly slice the red onion and chop capers, parsley and dill. Spread the potatoes out on a platter to cool. 3. Sprinkle the potatoes with capers, feta and red onion. Drizzle all over with olive oil and the juice and zest from one lemon. Season with salt and pepper, to taste. 4. Finish them off with parsley, dill and oregano. Serve with extra lemon wedges. #potatosalad #summerrecipes #fourthofjuly #bbqsidedish #sidedishrecipe #greekfood #potatosaladrecipe #healthyrecipes #recipeideas #mealinspo #sidedish

♬ No Diggity – Instrumental – Blackstreet

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