Potato Salad with Feta Cheese and Olives
Bursting with Mediterranean flavors, this Potato Salad with Feta Cheese and Olives is a delightful twist on a classic side dish. Tender baby potatoes are the star, perfectly paired with creamy crumbled feta, briny black olives, juicy cherry tomatoes, and crisp red onion. A zesty homemade dressing made with extra-virgin olive oil, fresh lemon juice, and a hint of garlic ties it all together, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 35 minutes, this easy-to-make salad is perfect for picnics, barbecues, or as a light and flavorful accompaniment to any meal. Serve it slightly chilled or at room temperature for a dish guaranteed to impress! Keywords: potato salad recipe, Mediterranean potato salad, feta and olive salad, summer side dishes, easy salad recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 900 g Baby potatoes
- 150 g Feta cheese, crumbled
- 100 g Black olives, pitted and sliced
- 200 g Cherry tomatoes, halved
- 1 medium Red onion, thinly sliced
- 4 tbsp Extra-virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 clove Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil.
Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender but not mushy.
Drain the potatoes in a colander and allow them to cool slightly. Once cool enough to handle, cut them in halves or quarters, depending on their size.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and ground black pepper to make the dressing.
Place the cooked potatoes in a large mixing bowl. Add the feta cheese, sliced black olives, halved cherry tomatoes, and sliced red onion.
Drizzle the dressing over the potato mixture and toss gently to combine, making sure everything is evenly coated.
Sprinkle the chopped fresh parsley over the top and give the salad a final gentle toss.
Taste and adjust the seasoning if needed, adding more salt or lemon juice to taste.
Serve the potato salad at room temperature or slightly chilled. Enjoy!
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4658 mg | 99% | |
*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.
