This Greek Potato Salad with Feta & Dill is a fresh and flavorful side dish featuring tender baby potatoes, creamy feta cheese, crisp vegetables, and a bright lemon-herb dressing. It’s perfect for barbecues, picnics, potlucks, or as a light lunch.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: Greek / Mediterranean

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Ingredients

For the Salad

• 2 pounds (900 g) baby potatoes, halved if large
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 3/4 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

Lemon Herb Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Garnishes

• Extra crumbled feta
• Fresh dill sprigs
• Lemon wedges
• Chopped parsley

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Instructions

Step 1: Cook the Potatoes

Wash the potatoes thoroughly.

Place them in a large pot and cover with cold salted water.

Bring to a boil over medium-high heat.

Cook for 15–20 minutes or until fork-tender.

Drain well and allow the potatoes to cool for about 15 minutes.

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Step 2: Prepare the Vegetables

While the potatoes cool:

• Dice the cucumber.
• Halve the cherry tomatoes.
• Thinly slice the red onion.
• Halve the Kalamata olives.
• Chop the dill and parsley.

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Step 3: Make the Dressing

In a small bowl, whisk together:

• Olive oil
• Lemon juice
• Red wine vinegar
• Dijon mustard
• Garlic
• Oregano
• Salt
• Black pepper

Whisk until smooth and well combined.

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Step 4: Assemble the Salad

Place the cooled potatoes into a large serving bowl.

Add:

• Cucumber
• Cherry tomatoes
• Red onion
• Kalamata olives
• Dill
• Parsley

Pour the dressing over the salad.

Toss gently until evenly coated.

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Step 5: Add the Feta

Sprinkle the crumbled feta over the salad.

Fold gently to avoid breaking the potatoes.

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Step 6: Chill and Serve

Refrigerate for 20–30 minutes if desired.

Garnish with extra feta, fresh dill, and lemon wedges before serving.

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Nut Information

Contains Tree Nuts

• This recipe contains no tree nuts.

Contains Peanuts

• No peanuts.

Contains Dairy

• Feta cheese

Contains Gluten

• Naturally gluten-free.

Contains Eggs

• None.

Nut-Free Version

This recipe is naturally free of peanuts and tree nuts. Always check packaged ingredients, especially feta cheese and Dijon mustard, for possible cross-contamination if serving someone with severe allergies.

Dairy-Free Option

Replace the feta cheese with a dairy-free feta alternative or omit it for a lighter salad.

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Storage

• Store in an airtight container in the refrigerator for up to 4 days.
• Stir gently before serving.
• Do not freeze, as the potatoes and vegetables may lose their texture after thawing.

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Tips for Success

• Use baby potatoes or Yukon Gold potatoes for the creamiest texture.
• Dress the potatoes while they are still slightly warm so they absorb more flavor.
• Allow the salad to chill before serving for the best taste.
• Fresh dill gives the salad its signature flavor and is preferred over dried dill.
• Add grilled chicken or chickpeas to turn this side dish into a complete meal.

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Nutrition Information (Approximate Per Serving)

• Calories: 280
• Protein: 7 g
• Carbohydrates: 29 g
• Fat: 16 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 480 mg
• Fiber: 4 g
• Sugar: 3 g

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Frequently Asked Questions

1. Can I make this potato salad ahead of time?
Yes. It can be made up to one day in advance. The flavors develop even more after chilling in the refrigerator.

2. What type of potatoes work best?
Baby potatoes, Yukon Gold potatoes, or red potatoes are ideal because they hold their shape well after cooking.

3. Can I use dried dill instead of fresh?
Yes. Use about 1 tablespoon of dried dill in place of the fresh dill, though fresh dill provides the brightest flavor.

4. Is this potato salad served warm or cold?
It can be served slightly warm, at room temperature, or chilled. Chilled is the most traditional option.

5. Can I add more vegetables?
Yes. Bell peppers, artichoke hearts, roasted red peppers, spinach, or celery are excellent additions.

6. Can I add protein?
Absolutely. Grilled chicken, shrimp, salmon, tuna, or chickpeas pair well with the salad.

7. Why should I dress the potatoes while they are warm?
Warm potatoes absorb the dressing more effectively, resulting in a more flavorful salad.

8. What dishes pair well with Greek Potato Salad?
It pairs perfectly with grilled chicken, lamb, steak, seafood, vegetable skewers, burgers, or Mediterranean-style wraps.