Greek Feta Potato Salad
User Reviews
5
Greek Feta Potato Salad
Description
Greek Feta Potato Salad begins with baby potatoes boiled until just fork tender, then sliced and combined with a dressing of minced garlic, fresh parsley, lemon juice, dried oregano, and olive oil. This blend introduces citrus brightness, herbal notes, and a savory foundation to the potatoes.
After cooling slightly, crumbled feta cheese is folded in, contributing a creamy texture along with a salty tang that complements the lemon and herbs. The potatoes retain their shape due to gentle tossing, avoiding mushiness.
The salad can be served chilled or at room temperature, making it a versatile side dish suitable for various meals, including picnics or dinner accompaniments. Garnishes of lemon zest, extra feta, and parsley can enhance aroma and presentation.
While baby potatoes are recommended, other potato varieties like Yukon Gold or red skin potatoes can be used if peeled and cut into bite-sized pieces, with cooking time adjusted accordingly. The salad improves when made ahead by allowing flavors to meld, and storing in the fridge for up to three days preserves freshness.
Ingredients
- 1.5 - 2 lb baby potato 1 bag baby potatoes
- 2 teaspoon salt
- 2 garlic finely minced, cloves
- 4 tablespoon lemon juice
- 2 tablespoon olive oil
- 4 tablespoon parsley chopped, fresh
- ½ teaspoon dried oregano or dried oregano, Greek
- ¾ cup feta cheese (crumbled (or vegan feta cheese))
Garnish (Optional)
- feta cheese crumbled
- parsley additional, chopped
- lemon zest of 1
Instructions
- Wash and drain the potatoes, slice in half. Add the potatoes to a large pot and cover with water. Add the salt and stir.
- Cover and bring to a boil on medium high heat. Reduce the heat to medium and simmer for about 8-10 minutes or until the potatoes are just fork tender.
- While the potatoes cook, in a large bowl add the minced garlic, chopped parsley, lemon juice, dried oregano and olive oil. Mix until evenly combined.
- When the potatoes are cooked, drain well and add to the bowl with the dressing. Gently toss to combine, being careful not to break the potatoes.
- Transfer the potato mixture to the fridge and allow to cool for 5 minutes (this step cools down the potatoes so that the feta cheese will not melt when added to the salad).
- Remove from the fridge and pour the crumbled feta over the potatoes. Toss until evenly combined.
- Optional: garnish with lemon zest, additional crumbled feta and additional fresh chopped parsley.
- Serve chilled or at room temperature and enjoy!
Notes
- Baby potatoes are preferred, but Yukon Gold, yellow, or red-skinned potatoes can be used if cut into bite-sized pieces and cooked accordingly.
- Store the salad in an airtight container in the refrigerator for up to 3 days, considering feta's best-before date.
- Making the salad a day in advance enhances flavor as the potatoes and feta soak up the dressing.
- Before serving after refrigeration, toss the salad and drizzle about 1 tablespoon olive oil to refresh the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 1197mg | 50% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 36mg | 40% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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