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Lemon Feta Potato Salad

A zesty and creamy potato salad featuring baby potatoes, feta cheese, and fresh herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes
  • 1/3 cup olive oil
  • 1 each lemon (juice and zest)
  • 1 cup crumbled feta cheese
  • 1/2 cup pitted olives, halved
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • to taste salt and pepper

Method
 

Preparation
  1. Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and cool.
  2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
  3. Cut the cooled potatoes in half and add them to the bowl.
  4. Gently toss in feta cheese, olives, dill, and parsley until evenly coated.
  5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

This salad keeps well in the fridge for about 3–4 days. It’s best served chilled. You can swap olives for capers or sun-dried tomatoes for a twist.