Mediterranean Potato & Feta Salad with Red Wine Vinaigrette

There’s something about a simple potato salad that just feels right when the weather starts warming up and meals move a little more outdoors. In our house, I’m always looking for sides that I can throw together without much fuss, especially on busy days when everyone’s in and out of the kitchen. This one fits right in with that kind of cooking and still feels a little bit special.

I like that it uses ingredients I already keep on hand or can pick up without spending much. Potatoes are always a good, filling base, and adding feta and olives gives it plenty of flavor without needing loads of extras. It’s the kind of dish that looks like you’ve put in more effort than you really have, which is always a win in my book.

It’s also really handy for those days when you need something you can make ahead and forget about until it’s time to eat. I’ll often get it ready earlier on and pop it in the fridge, then just pull it out when we’re setting the table. It goes with just about anything, and it’s one of those sides that disappears quickly once everyone digs in.

Equipment

• Large pot: You’ll need this to boil the potatoes until they’re tender and ready to soak up all that flavor.
• Colander: Makes it easy to drain the potatoes quickly without any mess.
• Large mixing bowl: This is where everything comes together, so you’ve got plenty of room to gently toss it all without breaking up the potatoes.
• Small bowl or measuring jug: Handy for mixing up the dressing before pouring it over the salad.
• Sharp knife: You’ll use this for halving the potatoes and finely chopping the onion.
• Cutting board: Keeps prep simple and gives you a safe spot to chop everything up.
• Wooden spoon or spatula: Perfect for gently mixing everything together so the potatoes stay nice and intact.

Ingredients

• 2 pounds small potatoes, halved: These make the hearty base of the salad, and using smaller ones keeps everything tender and easy to eat.
• 1 cup feta cheese, crumbled: Adds a creamy, salty bite that brings plenty of flavor without needing anything fancy.
• 1/2 cup Kalamata olives, pitted and sliced: These give the salad a nice briny kick and a little extra depth.
• 1/4 cup red onion, finely chopped: Just enough to add a bit of crunch and sharpness without overpowering everything else.
• 1/4 cup olive oil: Helps coat the potatoes and ties all the flavors together in a simple, homemade dressing.
• 2 tablespoons red wine vinegar: Brings a light tang that keeps the salad tasting fresh instead of heavy.
• Salt and pepper to taste: A quick seasoning step that really helps all the flavors come through.
• Fresh dill for garnish (optional): Adds a fresh, herby finish if you’ve got some on hand, but it’s still lovely without it.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Boil the halved potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Step 2: In a large mixing bowl, combine the olive oil, red wine vinegar, salt, and pepper.

Step 3: Add the cooled potatoes, crumbled feta, sliced olives, and chopped red onion to the bowl. Gently toss to combine.

Step 4: Garnish with fresh dill if desired and serve at room temperature or chilled.

Serving & Storing

• Serve it slightly warm or chilled: It’s lovely either way, so you can go with whatever works best for your timing.
• Give it a quick toss before serving: The dressing can settle a bit, so a gentle mix helps bring everything back together.
• Pairs with just about anything: I like serving it alongside grilled chicken, burgers, or even something simple like sausages for an easy dinner.
• Store leftovers in the fridge: Pop it into an airtight container and it’ll keep well for up to 3 days.
• Let it come to room temperature before eating again: The flavors really come through once it’s not straight from the fridge.
• Freshen it up if needed: If it starts to look a little dry, a drizzle of olive oil or a splash of vinegar brings it right back.

Variations & Substitutions

• Swap the potatoes if needed: Baby potatoes, red potatoes, or even larger ones cut into chunks all work just fine, so use what you’ve got.
• Try a different cheese: If feta isn’t a favorite, goat cheese or even a mild crumbled cheese can give you a similar creamy texture.
• Leave out the olives: If someone in the family isn’t keen on them, you can skip them or replace them with chopped cucumber for a fresher bite.
• Use a different onion: Red onion adds a nice pop, but green onions are a gentler option if you want something milder.
• Add extra herbs: Fresh parsley or chives work really well if you don’t have dill on hand.
• Make it a bit heartier: Toss in some cooked chicken, chickpeas, or even a handful of chopped eggs to turn it into more of a main dish.

Little Tricks That Make a Big Difference

• Salt the cooking water well: It’s a simple step, but it really helps the potatoes taste good all the way through instead of just on the outside.
• Don’t overcook the potatoes: Keep an eye on them so they stay tender but still hold their shape when you toss everything together.
• Dress the potatoes while they’re still slightly warm: They soak up the flavor better this way, which makes a noticeable difference.
• Let it sit before serving: Even just 20 to 30 minutes gives the flavors time to come together and makes it taste much better.
• Cut everything to a similar size: It helps every bite feel balanced, so you’re not getting big chunks of one thing and none of another.
• Taste and adjust at the end: A little extra salt, pepper, or splash of vinegar can really bring everything to life just before serving.

What to Serve with Potato & Feta Salad

• Grilled chicken or baked chicken thighs: Something simple and juicy pairs really well and turns it into a full, satisfying meal.
• Burgers or hot dogs: This is one I bring out for easy family dinners or weekend cookouts because it goes perfectly with classic favorites.
• Sausages and roasted veggies: It’s a nice balance with something warm on the plate, and it doesn’t take much extra effort.
• A simple green salad: If you want to keep things light, adding some fresh greens alongside works really nicely.
• Sandwiches or wraps: I’ll often serve it with whatever sandwiches I’ve got going, especially on busy days when everyone’s grabbing food at different times.
• Grilled fish or salmon: It adds a fresh, lighter feel to the meal and still feels filling without being too heavy.

FAQs

Can I make potato & feta salad ahead of time?

Yes, and it actually tastes even better after a little time in the fridge. I like to make it a few hours ahead so the flavors can settle in before serving.

How long does potato & feta salad last in the fridge?

Stored in an airtight container, it’ll keep well for up to 3 days. Just give it a quick stir before serving and freshen it up with a little olive oil if needed.

Do you serve potato & feta salad warm or cold?

You can do either, which makes it really handy. It’s lovely slightly warm right after mixing, but just as good chilled straight from the fridge.

What type of potatoes work best for this salad?

Small waxy potatoes like baby or new potatoes work really well because they hold their shape and don’t fall apart when mixed.

Can I make potato & feta salad without olives?

Yes, you can leave them out if you’re not a fan or swap them for something like cucumber or extra herbs for a fresher taste.

Is potato & feta salad a healthy option?

It’s a lighter take on traditional potato salad since there’s no heavy mayo, and it’s made with simple, wholesome ingredients you can feel good about serving your family.

Can I add protein to potato & feta salad?

You can easily turn it into a more filling meal by adding cooked chicken, chickpeas, or even chopped boiled eggs.

What can I use instead of feta cheese?

If feta isn’t your thing, goat cheese or another mild crumbled cheese works well and still gives you that creamy texture.