🥗 Mediterranean Potato Salad with Feta & Olives
🛒 Ingredients (Serves 4)
- 500 g baby potatoes (halved if large)
- ½ cup Kalamata olives
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (optional but highly recommended)
For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & black pepper to taste
- ½ tsp dried oregano
👩🍳 Instructions
- Boil the potatoes
- Cook in salted water until fork-tender (about 12–15 minutes)
- Drain and let cool slightly
- Prepare the dressing
- Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper
- Assemble the salad
- In a large bowl, combine warm potatoes, olives, and red onion
- Pour dressing over while potatoes are still slightly warm (absorbs flavor better!)
- Add herbs & cheese
- Gently toss in parsley, dill, and feta
- Serve
- Serve warm or chilled — both taste amazing
✨ Why This Salad is Special
- No mayonnaise — light and heart-healthy 💚
- Bright lemony dressing enhances natural flavors
- Creamy feta + briny olives = perfect balance
💡 Tips for Best Results
- Use waxy potatoes (they hold shape better)
- Slice onions thin to avoid overpowering flavor
- Add a splash of extra lemon just before serving for freshness
❓ Q & A
Q: Can I make it ahead of time?
Yes! It actually tastes better after sitting for 1–2 hours.
Q: What protein can I add?
Grilled chicken, tuna, or chickpeas work great.
Q: Can I skip feta?
Yes—try avocado or leave it dairy-free.
Q: How long does it last?
Up to 3 days in the fridge in an airtight container.
