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Greek Feta Potato Salad
Greek Feta Potato Salad combines tender baby potatoes with feta cheese and a garlicy lemon salad dressing (and no mayonnaise)! A quick side dish for any day of the week. If you love Greek food as much as I do then you are in for a real treat with this potato salad.
Prep Time
5 mins
Cook Time
5 mins
Cooling Time
5 mins
Total Time
20 mins
Servings: 5
Calories: 219 kcal
Course:
Side Dish , Appetizer
Cuisine:
Greek
Ingredients
- 1.5 - 2 lb baby potatoes (1 bag baby potatoes)
- 2 teaspoon salt
- 2 garlic cloves (finely minced)
- 4 tablespoon lemon juice
- 2 tablespoon olive oil
- 4 tablespoon fresh parsley (chopped)
- ½ teaspoon dried Greek oregano (or dried oregano)
- ¾ cup feta cheese (crumbled (or vegan feta cheese))
Garnish (Optional)
- Additional crumbled feta
- Additional chopped parsley
- Zest of 1 lemon
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!
Cup of Yum
Notes
- Potatoes
- Potatoes
- I recommend using baby potatoes but you can use any variety of potato for this recipe. If using Yukon gold, yellow potatoes or red skin potatoes, be sure to wash them well and then cube into bite sized pieces. Adjust the cooking time accordingly and then follow the recipe.
- Storage
- Storage
- Store the cooled salad in an air tight container in the fridge for up to 3 days (note: be sure to check the best before date on your feta cheese).
- Make Ahead
- Make Ahead
- This salad is even better the next day when the flavors have had even more time to develop. The potatoes and feta cheese marinate in the dressing and soak up all the flavor. Make ahead up to 1 day in advance. Before serving give the salad a good toss and spoon over 1 tablespoon of olive oil as the potatoes will soak up a lot of the dressing in the fridge.
Nutrition Information
Calories
219kcal
(11%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
20mg
(7%)
Sodium
1197mg
(50%)
Potassium
622mg
(18%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
368IU
(7%)
Vitamin C
36mg
(40%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 219
% 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.