Description
This Potato and Feta Salad is a bright, savory spin on the classic version, with tender potatoes, crumbly feta, briny olives, and a simple vinaigrette that keeps every bite fresh. It works beautifully as a summer side, a Mediterranean-style dish, or a light lunch that actually feels satisfying.
Ingredients
Scale
- 2 pounds small potatoes, cut in half
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, sliced and pitted
- 1/4 cup red onion, finely diced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Black pepper, to taste
- Fresh dill, for garnish if desired
Instructions
- Place the potatoes in a pot of salted water and bring to a boil. Cook until they are fork-tender, about 15 to 20 minutes. Drain well and let them cool slightly.
- In a large bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Add the warm potatoes, feta, olives, and red onion to the bowl. Toss gently so the potatoes stay intact while everything gets coated in the dressing.
- Finish with fresh dill if you like, then serve warm, at room temperature, or chilled.