Greek Style Feta Potato Salad with Vinaigrette
Elevate your potato salad game with this vibrant Greek Style Feta Potato Salad with Vinaigrette—a Mediterranean-inspired twist on a classic favorite. Made with tender Yukon Gold potatoes, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and tangy crumbled feta cheese, this recipe bursts with fresh flavors and textures. Tossed in a zesty homemade vinaigrette infused with garlic, Dijon mustard, and oregano, every bite is loaded with bold, savory goodness. Perfect as a side dish for summer barbecues or a light lunch, this easy-to-make salad is as versatile as it is delicious. Enjoy it slightly warm, at room temperature, or chilled for a make-ahead option that tastes even better the next day.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 5 tablespoons Extra-virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 3 ounces Crumbled feta cheese
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 cup Kalamata olives
- 2 tablespoons Fresh parsley
- 0.25 teaspoon Ground black pepper
Instructions
Scrub and rinse the Yukon Gold potatoes. Cut them into bite-sized chunks (about 1-inch pieces).
Place the chopped potatoes into a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano until emulsified. Set aside.
Drain the cooked potatoes in a colander and allow them to cool slightly for 5-10 minutes.
In a large mixing bowl, combine the cooked potatoes with the vinaigrette. Gently toss to coat all the potatoes evenly.
Halve the cherry tomatoes and slice the cucumber into half-moons. Add these to the bowl with the potatoes.
Add the crumbled feta cheese, Kalamata olives, and chopped fresh parsley. Carefully fold the ingredients together to avoid breaking up the potatoes too much.
Taste and season the salad with additional salt (if needed) and ground black pepper.
Serve the potato salad slightly warm or at room temperature. This salad can also be covered and refrigerated for up to 2 days.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 13.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4571 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
