Mediterranean Potato Salad with Feta

4.63 from 8 votes

This Mediterranean Potato Salad is a great BBQ side dish! It's made with eggs, Kalamata olives, and feta cheese in a creamy lemon dressing.

Prep Time10

Cook Time20

Cooling Time:30

Total Time1

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: potato salad with feta, potato salad with Kalamata olives, creamy lemon potato salad,

Servings:

Calories: 225kcal

Thoroughly wash, scrub, and dry 3 lbs. of waxy potatoes such as Yukon gold, yellow, or red potatoes.
It is not necessary to peel the potatoes before cooking.
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 by 1-2 inches of cold water.
Add 1 tsp. kosher salt to the water and bring to a boil. Once the water is boiling, reduce to a low boil and cook uncovered for 8-10 minutes, or just until the potatoes are fork-tender.
Make sure that the potatoes do not overcook!
Once the potatoes are just tender, place them in a strainer to drain. Allow the potatoes to cool for at least 30 minutes before adding the dressing.

Place 6 eggs in a small pot and cover them with 1-2 inches of water (making sure the pan is large enough so the eggs aren't crammed together).
Place the pot (uncovered) on the stove top and bring the water to a boil. Allow the water to boil for about 30 seconds, 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 completely cooled, remove the eggs from the water and dry them with a towel.
Lightly tap the eggs on a hard surface and peel the shells. This process does take a bit of patience. Once all the shells are removed, place the eggs onto a cutting board and cut them into large chunks.

Combine ½ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. lemon juice, 1 tsp. each of garlic powder and onion powder, and ½ tsp. of kosher salt and ¼ tsp. of pepper in a small bowl.
Stir until completely combined using a fork or small whisk.
Chop ¾ cups of pitted Kalamata olives.
Mince ¼ cup of fresh herbs of choice, such as chives or parsley.
Place half of the chopped potatoes and eggs in a large mixing bowl. Pour half of the dressing over the top and carefully combine with a spatula.
Add the remainder of the potatoes and eggs and more of the dressing. Stir once again until combined.
Add ½ cup each of the chopped Kalamata olives and crumbled feta cheese to the potato salad and fold into the salad with the spatula, being careful not to break up the eggs and potatoes.
Place the potato salad into a serving bowl or serving tray and garnish with the remaining ¼ cup of the chopped Kalamata olives and crumbled feta cheese, as well as the minced herbs.
To Serve: Garnish with some extra lemon juice. Feel free to add some lemon zest for even more flavor. Adjust salt and pepper levels as needed.

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.