A fresh and flavour-packed Greek potato salad made with tender new potatoes, tangy feta cheese, crisp spring onion, and a simple lemon and herb dressing. Perfect for summer lunches, barbecues, or easy midweek meals.
This Greek-style potato salad is one of my favourite summer sides. For lunch, I eat it with steak or chicken kebabs or with tomatoes, cucumbers, and other salad veggies.
It’s lemony, refreshing and tasty, but also filling, with yummy Greek vibes.
The perfect alternative to heavy mayo-based potato salads.
Why I Love Greek-Inspired Potato Salad
It’s perfect! I love Greek lemon potato salad because:
- It’s lighter, so you can eat more!
- Potato salad with feta and lemon has a complex flavour.
- It takes me right back to Greek holidays.
- Greek potato salad with feta is perfect for making in a large batch and storing in the fridge for packed lunches and quick sides.
- It’s super easy to make.
Ingredients For Greek Potato Salad with Feta
All you need to make potato salad with feta is:
Baby potatoes
Salt – I use sea salt.
Spring Onions
Garlic
Lemon – a fresh lemon is best, but bottled juice wouldn’t be the end of the world.
Extra Virgin Olive Oil – Extra virgin is best for salads, but virgin, or even regular olive oil will do.
Freshly Ground Black Pepper
Dried Oregano
Dried Dill – you can use fresh herbs, but dried ones are totally fine. I use them for convenience.
Feta Cheese
You’ll Also Need
A pan and colander to cook your potatoes, a chopping board and sharp knife to cut your spring onions, a garlic press and a large mixing bowl and spatula to mix it all together.
How to Make Potato Salad with Feta – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Cut the potatoes into bites, this might be halves or quarters, depending on the potatoes.
Step Two
Place in a large saucepan and comfortably cover with water.
Step Three
Add half of the salt.
Step Four
Place over high heat on the hob.
Step Five
Bring to the boil.
Step Six
Reduce to a gentle simmer for about 10-12 minutes, until the potatoes are cooked how you like them.
Step Seven
Drain and thoroughly rinse in cold water. I find it best to make sure they aren’t still warm before adding everything together, so take your time with this.
Step Eight
Place in a large bowl.
Step Nine
Add the oil, garlic, lemon, pepper, oregano, dill, spring onions and the remaining salt.
Step Ten
Mix well.
Step Eleven
Crumble over the feta. Another option is adding this when served, just crumbling it on top.
Step Twelve
Serve straight away or refrigerate until needed.
Serving Suggestions
I love potato salad with feta on a picnic, as a side at lunch or on a BBQ, with meats, or as the main with lettuce and salad veggies.
Variations
There are a few things that you can add or do differently.
Add Olives
Olives are always an excellent addition to anything Greek-inspired. But I don’t like them.
Add Capers
Capers are also a fantastic option, but again, not for me.
Switch the Onions
I love spring onions in this recipe, but chives or finely sliced red onions are awesome too.
Storage
Any leftovers can be kept in a sealed tub in the fridge for 2-3 days.
FAQ
Can I add feta to potato salad?
Yep, just crumble it on.
What to add to potato salad to make it taste better?
Salad veggies, lemon juice, feta, onions, chives, and plenty more.
Other Recipes
If you like this recipe, you might also like:
Greek Potato Salad with Feta
Ingredients
- 1 kg Baby potatoes
- 1 Tablespoon Salt
- Bunch Spring Onions (Sliced)
- 1 Clove Garlic (Crushed)
- 1 Large Lemon
- 3 Tablespoons Extra Virgin Olive Oil
- Pinch Freshly Ground Black Pepper
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Dried Dill
- 100 g Feta Cheese
Instructions
- Cut the potatoes into bites, this might be halves or quarters.
- Place in a large saucepan and comfortably cover with water.
- Add half of the salt.
- Place over high heat on the hob.
- Bring to the boil.
- Reduce to a gentle simmer for about 10-12 minutes, until the potatoes are cooked.
- Drain and thoroughly rinse in cold water.
- Place in a large bowl.
- Add the oil, garlic, lemon, pepper, oregano, dill, spring onions and the remaining salt.
- Mix well.
- Crumble over the feta.
- Serve straight away or refrigerate until needed.
Video
Notes
- I sometimes use a garlic-infused olive oil instead of oil and garlic.
- Cook the potatoes how you like them.
- Rinse the potatoes until cool.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
