Greek Feta Potato Salad
A tangy no-mayo twist which combines multi colored baby potatoes, feta cheese, red onion, capers, parsley, dill, lemon juice and olive oil for a light Mediterranean version of this beloved BBQ staple.
Servings: 4 people
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
- 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.
- While potatoes cook thinly slice the red onion and chop capers, parsley and dill.
- Spread the potatoes out on a platter to cool.
- 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.
- Finish them off with parsley, dill and oregano. Serve with extra lemon wedges.
Notes
- Make this recipe vegan by swapping the feta for a vegan alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days.