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Making Greek Potato Salad With Feta

Greek Potato Salad With Feta

A delightful Greek potato salad featuring fresh herbs and creamy feta, served warm or chilled. Ideal for summer gatherings and easy to make!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine Greek
Servings 4 servings
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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.