Greek Potato Salad with Feta
This easy Greek potato salad is full of bold flavours and simple ingredients. Made with soft new potatoes, creamy feta, and spring onion, all tossed in a light lemon and herb dressing – it’s a great side dish for summer meals or barbecues.
Servings 4 Portions
Calories 362.5kcal
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.