25 Baby Greek Potato Salad Feta Herbs

Oh my gosh, you have to try this Greek potato salad – it’s like summer in a bowl! I first fell in love with it at a friend’s backyard barbecue years ago, where it disappeared faster than the burgers. The combination of roasted baby potatoes, briny kalamata olives, and that creamy feta with all those fresh herbs? Absolute magic. What I love most is how it comes together in under an hour, yet tastes like you spent all day in the kitchen. Perfect for picnics, potlucks, or just treating yourself to something bright and flavorful. The lemon-olive oil dressing is so simple but makes all the difference – just wait until you taste it!

Table of Contents

Table of Contents

Why You’ll Love This Greek Potato Salad Feta Herbs

Trust me, this isn’t your average potato salad! Here’s why it’s become my go-to recipe for everything from weeknight dinners to summer parties:

• So easy to throw together – just roast, toss, and drizzle! The oven does most of the work.
• Bursting with fresh flavors – that combo of dill, mint, and chives makes every bite sing.
• Creamy feta heaven – the salty crumbles melt slightly into warm potatoes. Absolute perfection.
• Works for any occasion – fancy enough for dinner guests, casual enough for meal prep lunches.
• Gets better as it sits (just don’t dress it yet!) – the flavors really come together.

I’ve made this salad for years, and people always ask for the recipe. Once you try it, you’ll understand why! If you are looking for more salad inspiration, check out our full collection of recipes.

Ingredients for Greek Potato Salad Feta Herbs

Okay, let’s talk ingredients – this is where the magic starts! Here’s what you’ll need to make this gorgeous Greek potato salad (and yes, fresh is always best when possible):

• 25 baby potatoes, quartered (Yukon Gold work great too if you can’t find baby ones)
• ½ cup fresh chives, chopped nice and fine
• ½ cup fresh dill, chopped (don’t skimp – this is a star ingredient!)
• ¼ cup fresh mint, chopped (trust me, it makes all the difference)
• 2 lemons – we’ll use one for roasting, one for dressing
• Avocado oil for roasting (or any neutral oil you have)
• 1-2 tsp garlic powder (I always go for 2 – we love garlic!)
• Sea salt & pepper to taste (be generous!)
• 1 cup pitted kalamata olives, halved (those briny bites are essential)
• 2 cups cherry tomatoes, halved (go for the sweetest ones you can find)
• Handful of crumbled feta (about 100g – and get the good stuff!)
• Extra virgin olive oil for the dressing (the fruity kind works beautifully here)

See? Nothing too fancy, just real, fresh ingredients that come together in the most delicious way. Now let’s get cooking!

How to Make Greek Potato Salad Feta Herbs

Alright, let’s get cooking! This Greek potato salad comes together in just a few simple steps, but each one makes a big difference in the final flavor. Here’s how I make it every time:

Roasting the Potatoes

First things first – crank that oven to 425°F (220°C). While it heats up, spread your quartered baby potatoes on a large baking sheet. Toss in some lemon quarters too – they’ll roast alongside the potatoes and add amazing flavor. Drizzle everything generously with avocado oil (or whatever oil you’re using), then sprinkle with garlic powder, salt, pepper, and about 3 tablespoons of your fresh herb mix. Toss it all together with your hands – make sure every potato piece gets coated evenly! Roast for about 30 minutes, giving them a stir halfway through. You’ll know they’re done when they’re golden and fork-tender.

Assembling the Salad

Transfer those beautiful roasted potatoes to a big mixing bowl – leave the lemon quarters behind, they’ve done their job. Now add in your halved cherry tomatoes, kalamata olives, crumbled feta, and the rest of those gorgeous fresh herbs. Here’s the key: toss gently! You want everything combined without smashing those tender potatoes or making the feta disappear. I like to use two big spoons or salad servers for this – just lift and fold until everything’s evenly distributed.

Making the Dressing

In a small bowl or mason jar, whisk together the juice of your remaining lemon with some good quality extra virgin olive oil – about a 1:3 ratio of lemon to oil. Give it a taste and adjust with more lemon or salt if needed. Now here’s my golden rule: only dress right before serving! If you’re making this ahead (which I often do), keep the dressing separate until the last minute. This keeps the potatoes from getting soggy and the herbs nice and bright.

See? Simple as can be! Now just plate it up, maybe garnish with an extra sprinkle of herbs and feta, and watch it disappear. I promise this salad tastes as incredible as it looks! If you enjoy Mediterranean flavors, you might also like this sumac potato salad recipe.

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Tips for the Best Greek Potato Salad Feta Herbs

After making this salad dozens of times, here are my can’t-live-without tips:

• Potato pro tip: No baby potatoes? Yukon Gold work beautifully – just cut them into similar bite-sized chunks.
• Herb secret: Chop those fresh herbs nice and fine – they’ll distribute better throughout every bite.
• Temperature matters: Let roasted potatoes cool slightly before adding feta – you want it to soften, not melt completely.
• Leftover magic: Undressed salad keeps 2 days in fridge – perfect for meal prep!
• Big batch bonus: Double the recipe – it disappears fast at parties!

Follow these simple tricks and you’ll have people begging for your recipe! For more salad ideas, check out our creamy dill potato cucumber salad recipe.

Common Questions About Greek Potato Salad Feta Herbs

I get asked about this salad all the time! Here are quick answers to the most common questions:

• Best potatoes to use? Baby potatoes are ideal, but Yukon Gold work great too – just cut them into similar bite-sized pieces.
• Can I make it ahead? Absolutely! Prep everything up to 2 days in advance, but wait to add the dressing until serving time.
• Herb substitutions? No dill? Try parsley. Out of mint? A bit more chives works nicely.
• How long does it keep? Undressed salad stays fresh in the fridge for 2 days (but good luck having leftovers!).
• Can I use bottled lemon juice? Fresh squeezed makes all the difference – trust me on this one!

Still have questions? Just ask – I could talk about this salad all day!

Serving and Storing Greek Potato Salad Feta Herbs

Oh, this salad shines brightest at room temperature – perfect alongside grilled chicken, lamb kebabs, or even just some crusty bread for a light lunch. My favorite way? Piled high on a platter with extra feta crumbles and lemon wedges for squeezing. For storage, keep undressed salad in an airtight container in the fridge for up to 2 days (though it rarely lasts that long in my house!). One important note: don’t reheat it – those delicate herbs and creamy feta are best enjoyed fresh. If you need to take the chill off, just let it sit at room temperature for 15 minutes before serving.

Nutritional Information

Here’s the scoop on what you’re getting in each serving of this vibrant Greek potato salad (values are estimates and may vary based on your exact ingredients):

• Calories: 280
• Fat: 15g (4g saturated, 10g unsaturated)
• Carbs: 30g (5g fiber, 5g sugar)
• Protein: 6g
• Sodium: 450mg

Remember, these numbers can change based on how generous you are with the feta or olive oil – not that I’d ever skimp on either!

Share Your Greek Potato Salad Feta Herbs

If you make this salad (and I hope you do!), tag me on Instagram – I love seeing your creations! Don’t forget to rate the recipe below too. Happy cooking! You can also follow along with more of our cooking adventures on Facebook.