Greek Potato Salad With Feta is one of those dishes that always feels like a good idea, no matter the season. I first came across this version while traveling in the Peloponnese, where locals treat potato salad as a canvas for whatever herbs and fresh produce are on hand. What I love about this recipe is how it balances hearty roasted potatoes with the brightness of lemon, the briny pop of Kalamata olives, and the creamy tang of feta. It’s not just about flavor—there’s real substance here, with plenty of fiber and nutrients from the potatoes and veggies, plus healthy fats from olive oil and avocado oil.
This salad fits right into a busy weeknight or a relaxed weekend lunch. It’s satisfying enough to stand alone, but it also works as a side for grilled fish or chicken. The best part is how customizable it is. If you’re looking to eat lighter, you can easily adjust the amount of feta or swap in more veggies. The fresh herbs—dill, mint, and chives—bring a vibrant lift that makes every bite feel fresh and energizing. I often make a double batch because leftovers taste just as good, if not better, the next day.
For anyone who wants a meal that’s both nourishing and full of life, this Greek Potato Salad With Feta is a smart choice. It’s not “diet food”—it’s real food, made with clean ingredients and plenty of color. The textures are satisfying, from the crisp-tender potatoes to the juicy tomatoes and creamy feta. If you’re after something that feels good to eat and doesn’t take much effort, this recipe is worth a spot in your rotation.
A Fresh Take on a Classic: Greek Potato Salad With Feta
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In Your Basket
- ½ cup fresh dill, finely chopped
- ½ cup chives, sliced
- ¼ cup fresh mint, chopped
- 25 small baby potatoes, quartered
- 2 lemons, cut into wedges (one for roasting, one for dressing)
- 1 cup Kalamata olives, pitted and halved
- 2 cups cherry tomatoes, halved
- Avocado oil (or any light cooking oil), for roasting
- 1–2 teaspoons garlic powder, to taste
- Sea salt and freshly ground black pepper, to taste
- About 100g crumbled feta cheese
- Extra virgin olive oil, for dressing
How to Make It
- Preheat your oven to 425°F (220°C). Combine the chopped dill, chives, and mint in a small bowl and set aside for later.
- Arrange the quartered baby potatoes on a baking sheet. Nestle the lemon wedges among them. Drizzle or spray with avocado oil, then sprinkle evenly with garlic powder, salt, and pepper. Add roughly 3 tablespoons of the mixed herbs and toss everything so the potatoes are well coated.
- Roast the potatoes for about 30 minutes, stirring once or twice during cooking. Check that the potatoes are golden and fork-tender before removing from the oven.
- Transfer the roasted potatoes and lemon wedges to a large bowl. Add the halved olives, cherry tomatoes, remaining herbs, and crumbled feta. Gently toss to combine, being careful not to break up the potatoes too much.
- In a small bowl or jar, whisk together the juice from the remaining lemon and a generous drizzle of extra virgin olive oil. Pour this dressing over the salad just before serving and toss lightly to coat everything evenly.
Ingredient Swaps for Maximum Flexibility
This salad is easy to adapt to what you have on hand. If you don’t have baby potatoes, use Yukon Gold or red potatoes cut into bite-sized pieces. For a dairy-free version, swap feta for a plant-based alternative or simply leave it out and add extra olives for richness. If you’re out of fresh herbs, use a smaller amount of dried dill or chives, but add them to the potatoes before roasting so they rehydrate. Cherry tomatoes can be replaced with diced cucumber or roasted red peppers for a different texture. For the oil, any light, neutral oil works for roasting, and extra virgin olive oil is best for the dressing.
How to Serve It for Any Occasion
This Greek Potato Salad With Feta is versatile enough for many settings. Serve it warm as a side with grilled fish or chicken for dinner, or bring it chilled to a picnic or potluck. It’s hearty enough to work as a vegetarian main, especially if you add chickpeas or grilled tofu. For brunch, pair it with poached eggs or smoked salmon. If you want to make it more of a meal, toss in some leafy greens like arugula or spinach just before serving. The salad holds up well on a buffet and doesn’t wilt quickly, making it great for gatherings.
Make-Ahead and Storage Hacks
You can roast the potatoes and prep the other ingredients up to a day in advance. Store the potatoes, herbs, and veggies separately in airtight containers in the fridge. Wait to add the dressing and feta until just before serving to keep everything fresh and prevent sogginess. Leftovers keep well for up to three days, though the herbs may lose some vibrancy over time. If you want to refresh the salad, add a squeeze of lemon and a drizzle of olive oil before serving again.
Timesaving Tips and Tricks
To save time, use pre-washed baby potatoes and don’t bother peeling them—the skins add texture and nutrients. A salad spinner makes quick work of drying herbs after rinsing. You can halve the cherry tomatoes and olives while the potatoes roast, so everything comes together fast at the end. If you’re really short on time, microwave the potatoes until just tender, then finish them in the oven or under the broiler for a few minutes to crisp up the edges. Always toss the salad gently to avoid mashing the potatoes.
How to Adapt This Solution for Different Seasons
This salad isn’t just for summer. In spring, swap cherry tomatoes for blanched asparagus or peas. In autumn, try roasted squash or sweet potatoes instead of baby potatoes, and use sage or parsley in place of mint. For winter, add roasted beets or carrots and a sprinkle of toasted nuts for extra heartiness. The basic method stays the same—roast, toss, and dress—so you can adjust the produce and herbs to what’s freshest and most appealing at any time of year.
Common Questions Answered
Why roast the lemon wedges with the potatoes?
Roasting lemon wedges alongside the potatoes infuses the potatoes with subtle citrus flavor and softens the lemons, making them easier to squeeze for extra juice. The caramelized edges also add a gentle sweetness and depth. Be sure to remove any seeds before tossing the lemons with the salad to avoid bitterness.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon is recommended for both roasting and dressing because it provides a brighter, more natural flavor. Bottled lemon juice can taste flat or overly acidic. If you must use bottled juice, use it only for the dressing and skip roasting the lemon wedges, as they won’t caramelize or soften in the same way.
How do I keep the potatoes from getting mushy?
To avoid mushy potatoes, cut them into even pieces and don’t overcrowd the baking sheet—this helps them roast rather than steam. Stir once or twice during roasting for even browning. Let the potatoes cool slightly before tossing with the other ingredients so they hold their shape and don’t break apart.
What’s the best way to pit Kalamata olives at home?
If you buy olives with pits, press them gently with the flat side of a chef’s knife until the pit loosens, then remove it by hand. You can also use an olive pitter if you have one. Be careful not to crush the olives completely, as you want them to keep their shape for the salad.
Is it possible to make this salad oil-free?
Yes, you can make this salad without oil by roasting the potatoes on parchment paper or a silicone mat to prevent sticking. For the dressing, use just lemon juice and a splash of vinegar, or whisk in a little aquafaba (the liquid from canned chickpeas) for body. The salad will be lighter but still flavorful, especially with the herbs and feta.
How can I make this salad higher in protein?
To boost the protein content, add cooked chickpeas, white beans, or grilled chicken to the salad. You can also sprinkle in toasted pumpkin seeds or hemp hearts for a plant-based protein boost. If using beans, rinse and drain them well before adding. Mix these extras in just before serving to keep the texture balanced and the salad fresh.
Greek Potato Salad With Feta
Equipment
- oven
- baking sheet
- mixing bowl
Ingredients
For the Herbs:
- ½ cup fresh dill finely chopped
- ½ cup chives sliced
- ¼ cup fresh mint chopped
For the Potatoes and Veggies:
- 25 small baby potatoes quartered
- 2 whole lemons cut into wedges
- 1 cup Kalamata olives pitted and halved
- 2 cups cherry tomatoes halved
For Seasoning and Dressing:
- avocado oil or any light cooking oil, use spray or drizzle
- 1 to 2 teaspoons garlic powder adjust to taste
- sea salt to taste
- black pepper to taste
- 100 grams crumbled feta cheese
- extra virgin olive oil for dressing
Instructions
- Begin by preheating your oven to 425°F (220°C). While waiting, combine dill, chives, and mint in a separate bowl and keep this aromatic herb mixture aside.
For Potatoes:
- Arrange the quartered baby potatoes on a baking sheet, distribute lemon wedges among them. Lightly spray or drizzle with avocado oil, and season with garlic powder, salt, and pepper. Incorporate about 3 tablespoons of the herb mixture and toss to combine everything well.
- Roast the potatoes for around 30 minutes, turning them occasionally to promote even browning and ensure they absorb the flavors as they cook.
- After roasting, transfer the potatoes and lemon wedges to a large mixing bowl. Add in the halved olives, halved cherry tomatoes, the remaining herbs, and crumbled feta cheese. Gently mix to achieve an even distribution.
For Dressing:
- To create the dressing, whisk together the juice of the remaining lemon and a generous amount of extra virgin olive oil in a small bowl or jar. Drizzle this dressing over the salad just before serving to maintain freshness.
