Easy Homemade Potato and Feta Salad Recipe

There’s something so comforting about a creamy, flavorful potato salad, especially when it’s homemade with fresh ingredients like feta cheese. This easy homemade potato and feta salad is a delicious side dish that pairs perfectly with just about any meal. Whether you’re hosting a summer barbecue or simply want a quick side for dinner, this recipe comes together effortlessly and offers a tangy twist with the salty feta.

this Recipe

When you make this potato feta salad yourself, you get complete control over the flavors and textures. The potatoes stay tender but firm, the feta adds a creamy richness, and the bright herbs bring freshness that makes every bite sing. Let me walk you through why this dish will quickly become a go-to in your recipe box.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple ingredients
• Creamy texture balanced by tangy feta cheese
• Versatile side that pairs well with meats, fish, or vegetarian dishes
• Serves as a great make-ahead dish for gatherings
• Fresh herbs add a burst of flavor and color

Ingredients

Gather these fresh ingredients to make a creamy and flavorful potato feta salad.

• 2 pounds baby Yukon gold potatoes, scrubbed
• 4 ounces feta cheese, crumbled
• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Calories: Approximately 230 per serving

How to Make Easy Homemade Potato and Feta Salad: The Best Creamy Side Dish for Any Meal

1. Place the baby Yukon gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Simmer the potatoes for 15-20 minutes until tender when pierced with a fork but still holding their shape. Drain and let cool slightly.
3. While the potatoes cook, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, garlic, salt, and black pepper in a large bowl to create the creamy dressing.
4. Once the potatoes are cool enough to handle, cut them into halves or quarters depending on size and add to the bowl with the dressing. Gently toss to coat all the potatoes evenly.
5. Fold in the crumbled feta cheese, chopped parsley, and dill, mixing carefully to distribute without breaking up the feta too much.
6. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
7. Serve cold or at room temperature as a creamy, tangy side dish that complements grilled meats, roasted vegetables, or sandwiches.

Tips for the Best Results

• Use waxy potatoes like Yukon gold or red potatoes for a firm texture that holds up well.
• Don’t overcook the potatoes; they should be tender but not mushy.
• Add herbs fresh and finely chopped for bursts of bright flavor.
• Adjust the ratio of mayonnaise and Greek yogurt to make the salad creamier or lighter as you prefer.
• Let the salad rest in the fridge for at least 30 minutes to develop the flavors fully.

Storage and Reheating

Store your leftover potato feta salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day or two, making it a great make-ahead side dish for busy days or gatherings.

This salad is best served cold or at room temperature, so avoid reheating it. If you prefer it slightly warmed, bring it to room temperature before serving, but keep in mind the feta and creamy dressing taste best chilled.

Frequently Asked Questions

Can I use other types of potatoes for this salad?

Yes, waxy potatoes like red or fingerling potatoes work best because they hold their shape after cooking. Avoid starchy potatoes like russets, which can become too mushy.

Is it necessary to chill the salad before serving?

Chilling the salad for at least 30 minutes helps the flavors meld together beautifully. However, you can serve it immediately if you’re short on time; just note the flavors won’t be quite as developed.

Can I substitute feta cheese with another cheese?

Feta’s salty, tangy flavor is key to this recipe, but you can substitute it with goat cheese or ricotta salata for a similar creamy texture and tang.

How can I make this salad vegan or dairy-free?

To make a vegan version, replace the feta with a plant-based cheese alternative, and use vegan mayonnaise and yogurt substitutes. The flavor will differ but still be delicious.