Greek Feta Potato Salad combines tender baby potatoes with feta cheese and a garlicy lemon dressing (and no mayonnaise)! A quick and impressive side dish for any day of the week.
Greek Feta Potato Salad Recipe
Greek Feta Potato Salad is a perfect side dish to your weeknight dinner! A quick vegetable side that comes together in 20 minutes. It is also fancy enough for weekend dinners, special occasions and get togethers.
If you love Greek food as much as I do then you are in for a real treat with this potato salad. Greek feta potato salad is a light and fresh salad when compared to a mayonnaise based American style potato salad. The dressing is light and fresh with pops of lemon and garlic flavor.
Feta cheese is the perfect cheese for this salad as it crumbles beautifully, coating each and every potato with just the right amount of cheese.
What is Greek Feta Potato Salad?
Greek Feta Potato Salad is a simple side dish that is packed with flavor. I LOVE potato salad but it often feels a little heavy with a mayonnaise based dressing. In comes my Greek feta potato salad recipe which has no mayo!
One of my favorite Greek flavor combinations is lemon, garlic and feta! This potato salad is made for garlic and cheese lovers. The dressing is a light combination of olive oil, lemon juice, garlic, oregano and fresh parsley.
The potatoes are boiled until tender and then tossed in the dressing. Once the warm potatoes hit the dressing it releases the most amazing lemon, garlic aroma!
As the potatoes marinate in the dressing they soak up all the amazing flavors of the dressing. A generous amount of feta cheese is then tossed into the salad. For an added pop of fresh lemon flavor, just before serving the salad is garnished with lemon zest!
What to Serve with Greek Feta Potato Salad
I absolutely love Greek food, if you have been a reader of our site for a while now, you will know we are not short on flavor packed Greek recipes here! Pair your potato salad with the below dishes for a Greek dinner at home:
- Homemade Gyro
- Pork Souvlaki
- Tzatziki Sauce
- Yellow Rice
- Greek Baklava
- Greek Lemon Garlic Roasted Potatoes
What is in Greek Feta Potato Salad?
- Baby Potatoes – I love using baby potatoes for this recipe as they usually come prewashed and they just need to be sliced in half. You can use any type of potato and cut them into bite sized pieces (also adjust the boiling time accordingly).
- Feta Cheese – one of my favorite cheeses! It is creamy, salty and perfect for potato salad as it crumbles to coat the potatoes in cheesy goodness!
- Lemon Juice – the base of the salad dressing is lemon juice. It adds a pop of tangy flavor to the salad and is a classic ingredient in Greek cooking.
- If you love Greek potatoes you have to try my easy lemon garlic roasted Greek potato recipe!
- Garlic – everything is better with garlic! Once the potatoes are boiled and cooked they are drained and tossed into the salad dressing. The warm potatoes cooks the garlic and brings out the aroma.
- Parsley – adds a fresh pop of green color to the salad as well as a fresh flavor. You can use dried parsley if that is all you have on hand but I love keeping a fresh parsley plant growing in the kitchen for simple recipes like this. A little garnish of fresh parsley goes along way for flavor and presentation!
- Olive Oil – use a good quality olive oil for the dressing or you favorite neutral oil.
- Dried Oregano – if you can find Greek oregano in your local grocery store I recommend using that variety. It has a stronger flavor than regular oregano. You can also use regular oregano also for a great flavor too!
How to Make Greek Feta Potato Salad
Full Printable Recipe at Bottom of Page
Cook the Potatoes
1 Wash and drain the potatoes, slice in half. Add the potatoes to a large pot and cover with water. Add the salt and stir.
2 Cover and bring to a boil on medium high heat. Reduce the heat to medium and simmer for about 8-10 minutes or until the potatoes are just fork tender.
Prepare the Salad
1 While the potatoes cook, in a large bowl add the minced garlic, chopped parsley, lemon juice, dried oregano, and olive oil. Mix until evenly combined.
2 When the potatoes are cooked, drain well and add to the bowl with the dressing. Gently toss to combine, being careful not to break the potatoes.
3 Transfer the potato mixture to the fridge and allow to cool for 5 minutes (this step cools down the potatoes so that the feta cheese will not melt when added to the salad).
4 Remove from the fridge and pour the crumbled feta over the potatoes. Toss until evenly combined.
Optional: garnish with lemon zest, additional crumbled feta and additional fresh chopped parsley.
Serve chilled or at room temperature and enjoy!
Tips for the Best Greek Feta Potato Salad
- Potatoes – I highly recommend using baby potatoes for this recipe. They are creamier than regular potatoes and since they come prewashed they are easier to use and just need to be sliced in half for the recipe! When stirring the salad together use a rubber spatula or wooden spoon instead of metal. A metal utensil will puncture and break up the potatoes too much. I love seeing the beautiful shape of the potatoes so I try my best not to damage the potatoes when stirring them.
- Cooling Time – the cooling time is very important for this recipe. After tossing the warm freshly boiled potatoes in the salad dressing, the potatoes need to be cooled or else the feta cheese will melt when added in. Transfer the salad to the fridge and allow to cool for 5 minutes. While cooling the potatoes will marinate and soak up all the dressing flavors and cool down just enough to not melt the feta cheese. Then toss in the feta and enjoy!
- Feta Cheese – with the rise in popularity of feta cheese there are many varieties in store. For the best quality and most flavorful feta cheese, purchase feta that is in brine. Feta that is sold pre-cubed, or pre-crumbled has a dryer texture and is not as flavorful as feta sold directly in the brine. One of the best parts of feta is the creamy texture and salty flavor. If you are using feta that is sold dry in a container it will not be as creamy or flavorful.
FAQs Greek Feta Potato Salad
Yes, you can use any variety of potato for this recipe. If using Yukon gold, yellow potatoes or red skin potatoes, be sure to wash them well and then cube into bite sized pieces. Adjust the cooking time accordingly and then follow the recipe.
Store the cooled salad in an air tight container in the fridge for up to 3 days (note: be sure to check the best before date of your feta cheese).
Yes! This salad is even better the next day when the flavors have had even more time to develop. The potatoes and feta cheese marinate in the dressing and soak up all the flavor. Make up to 1 day in advance. Before serving, give the salad a good toss and spoon over 1 tablespoon of olive oil as the potatoes will soak up a lot of the dressing in the fridge.
Yes! To make vegan Greek feta potato salad use vegan feta cheese.
Looking for More Easy Potato Recipes?
- Broccoli Cheddar Twice Baked Potatoes – step up your baked potato game with these cheesy broccoli cheddar twice baked potatoes.
- Loaded Baked Potato Soup – creamy potato based soup loaded with all the classic baked potato toppings – sour cream, cheese, bacon and green onions.
- Reuben Hasselback Potatoes – thinly sliced potato stuffed with Swiss cheese and corned beef. Broiled to perfection and topped with sauerkraut and Thousand Island dressing.
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Greek Feta Potato Salad
- 1.5 – 2 lb baby potatoes, 1 bag baby potatoes
- 2 tsp salt
- 2 garlic cloves, finely minced
- 4 tbsp lemon juice
- 2 tbsp olive oil
- 4 tbsp fresh parsley, chopped
- 1/2 tsp dried Greek oregano, or dried oregano
- 3/4 cup feta cheese, crumbled (or vegan feta cheese)
- Additional crumbled feta
- Additional chopped parsley
- Zest of 1 lemon
- Wash and drain the potatoes, slice in half. Add the potatoes to a large pot and cover with water. Add the salt and stir.
- Cover and bring to a boil on medium high heat. Reduce the heat to medium and simmer for about 8-10 minutes or until the potatoes are just fork tender.
- While the potatoes cook, in a large bowl add the minced garlic, chopped parsley, lemon juice, dried oregano and olive oil. Mix until evenly combined.
- When the potatoes are cooked, drain well and add to the bowl with the dressing. Gently toss to combine, being careful not to break the potatoes.
- Transfer the potato mixture to the fridge and allow to cool for 5 minutes (this step cools down the potatoes so that the feta cheese will not melt when added to the salad).
- Remove from the fridge and pour the crumbled feta over the potatoes. Toss until evenly combined.
- Optional: garnish with lemon zest, additional crumbled feta and additional fresh chopped parsley.
- Serve chilled or at room temperature and enjoy!