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Greek Potato Salad with Feta, Olives, and fresh herbs on an oval platter - close up. Bright blue background

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5 from 1 review

Greek Potato Salad with Feta

Recipe by Veronika Sykorova

Amazing summer salad - great as a main or a side both hot and cold.

  • Total Time40 minutes
  • Yield4 1x
  • DietVegetarian

Ingredients

Units Scale
  • 1/2 cup chives, chopped
  • 1/2 cup dill, chopped
  • 1/4 cup mint, chopped
  • 25 baby potatoes, cut into quarters
  • 2 lemons (divided)
  • Avocado oil (I prefer avocado oil in a spray for this, but any cooking oil is fine here)
  • 1-2 Tsp garlic powder (or more, to taste)
  • Sea salt and pepper to taste
  • 1 cup pitted kalamata olives, halved
  • 2 cups cherry tomatoes, halved
  • Handful crumbled feta (100g)
  • Extra virgin olive oil

Instructions

  1. Preheat the oven to 425F (220C).
  2. In a small bowl, mix the chopped chives, dill, and mint, and set aside.
  3. Spread the potatoes on a baking sheet, cut the lemon into similar size pieces or quarters, and add to the potatoes.
  4. Spray or drizzle with a bit of avocado oil and season with the garlic powder, salt, and pepper. Add about 3 tbsp of the fresh herbs mixture.
  5. Toss to cover evenly and roast for about 30 mins, tossing 1-2.
  6. Place the potatoes in a big bowl, add the olives, cherry tomatoes, crumbled feta, the rest of the chopped herbs and toss.
  7. In a small bowl or a mason jar, mix the olive oil and the juice of 1 lemon.
  8. Dress the salad right before serving.

Notes

You can also layer this salad (as pictured) on a big platter instead of tossing everything in one bowl.

This salad can be stored in the fridge for a couple of days. It's good both warm and cold.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Salad
  • Method: Oven
  • Cuisine: Greek

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Find it online: https://thehealthfulideas.com/greek-potato-salad-with-feta/