Mediterranean Potato Salad with Feta
This Mediterranean Potato Salad recipe is a great BBQ side dish! It's made with Kalamata olives and feta cheese in a creamy lemon dressing.
Prep Time10 minutes mins
Cook Time20 minutes mins
Cooling Time:30 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: potato salad with feta, potato salad with olives, Mediterranean style potato salad
Servings: 12
Calories: 205kcal
- 3 lbs. red potatoes equals 8-10 potatoes
- ½ tsp. kosher salt
- 6 eggs
- ½ cup Kalamata olives or olives of choice
- ½ cup Feta cheese
- ¼ cup fresh chives or herb such as parsley, mint, or basil
For The Potatoes:
Thoroughly wash and scrub 3 lbs. red or Yukon gold potatoes (equals 8-10 potatoes).
Cut all of the potatoes into cubes (making sure they are relatively the same size to ensure even cooking), place them in a large pot and cover them with 1-2 inches of cold water. Add ½ tsp. kosher salt to the water and bring to a boil. Once the water is boiling, reduce to a low boil and cook uncovered until the potatoes are fork-tender. This usually takes 8-10 minutes.
Once the potatoes are tender, place them in a strainer and drain all the water. Allow them to drain and cool for at least 30 minutes before adding the dressing.
For The Eggs:
Place 6 eggs in a pot and cover them with 1-2 inches of water. Place the pot (uncovered) on the stove top and bring the water to a boil. Allow the water to boil for 1 minute, turn off the heat, cover the pot, and set a timer for 12 minutes.
After 12 minutes, remove the eggs with a slotted spoon and place them a bowl full of ice water. Allow the eggs to cool for 5 minutes or so. Once cooled completely remove the eggs from the water and dry them with a towel. Lightly tap the eggs on a hard surface and peel the shells. Once all the shells are removed place the eggs on a cutting board and cut them into pieces. (You can cut the eggs as large or small as you like).
Feel free to cut this recipe in half if you'd like to make a smaller amount.
You can substitute another variety of olive for the Kalamata olives if you like. Capers would also be a great substitute.
Lemon zest may be added to the dressing for even more lemon flavor.
Serving: 2cups | Calories: 205kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 417mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 1mg