Mediterranean Potato Salad with Feta

4.63 from 8 votes

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

Cook Time20

Cooling Time:30

Total Time1

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: potato salad with feta, potato salad with olives, Mediterranean style potato salad

Servings:

Calories: 205kcal

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.

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).

Combine ½ cup mayo, 2 Tbsp. Dijon mustard, ¼ cup lemon juice, 1 tsp. garlic powder, 1 tsp. onion powder, and ¼ tsp. each salt and pepper in a small bowl.
Stir until completely combined using a fork or small whisk.
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.
Chop ½ of pitted Kalamata olives into pieces and add them to the salad. Sprinkle ½ cup of Feta cheese over the top.
To Serve: Garnish with a squeeze of fresh lemon and minced chives or herbs of choice.

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.