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Greek Potato Salad with Feta

Delicious Greek Potato Salad with Feta for Summer Gatherings

A vibrant Greek Potato Salad with Feta, featuring roasted eggplant, Kalamata olives, and zesty vinaigrette, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Baby Potatoes Tender and creamy; use new potatoes for the best texture.
  • 1 medium Roasted Eggplant Or substitute with zucchini if needed.
  • 1 cup Feta Cheese Opt for vegan feta for a dairy-free alternative.
  • 1/2 cup Kalamata Olives Bring a briny depth.
  • 1 medium Red Onion Soak in cold water for a milder taste, if preferred.
  • 1 cup Cherry Tomatoes Feel free to omit for a lower carb option.
  • 1/4 cup Fresh Herbs (Dill, Thyme, Mint) Use whatever herbs are available!
For the Vinaigrette
  • 1/4 cup Red Wine Vinegar Apple cider vinegar can work if you’re in a pinch.
  • 2 tablespoons Honey Maple syrup serves as a vegan substitute.
  • 1/2 cup Extra Virgin Olive Oil Any mild oil can work.
For the Crunch
  • 1/4 cup Pine Nuts Swap with walnuts or sunflower seeds if desired.
  • 1 teaspoon Dried Oregano Feel free to use Italian seasoning as a substitute.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Large Pot
  • Colander

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Toss the chopped eggplant with olive oil and dried oregano until well coated. Spread on the baking sheet and roast for 15 minutes.
  3. Add pine nuts to the sheet and roast for an additional 5 minutes.
  4. In a large pot, bring salted water to a boil. Add baby potatoes and cook for 13-14 minutes until fork-tender. Drain and cool slightly.
  5. Whisk together red wine vinegar and honey in a mixing bowl. Gradually add olive oil while whisking until smooth.
  6. In a large serving bowl, gently combine roasted eggplant, pine nuts, cooled potatoes, olives, onion, feta, tomatoes, and herbs.
  7. Pour the vinaigrette over the salad and toss lightly to coat. Serve at room temperature or chilled.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Best to add dressing just before serving to maintain texture. Store leftovers in an airtight container for up to 4 days.

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