Description
A fresh, tangy, and healthy twist on classic potato salad! This vegetarian feta potato salad skips the mayo for a zesty lemon-olive oil dressing, packed with Mediterranean flavors like feta, capers, and fresh herbs. Perfect as a light side dish for picnics, BBQs, or weeknight dinners.
Ingredients
2 lbs baby potatoes (red or yellow), halved
7 oz feta cheese, crumbled
1/2 red onion, thinly sliced
3 tbsp capers, chopped
1 lemon (zest and juice) + extra wedges for serving
1/4 cup extra virgin olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1/2 tsp dried oregano
Salt and pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add halved baby potatoes and cook for 15–20 minutes until fork-tender. Drain and cool slightly.
While potatoes cook, thinly slice red onion and chop capers, parsley, and dill.
Spread warm potatoes on a serving platter. Top with crumbled feta, red onion, and capers.
Drizzle olive oil, lemon juice, and zest over the salad. Season with salt, pepper, and oregano.
Toss gently to combine. Garnish with more herbs and serve with lemon wedges.
Notes
For vegan option, substitute feta with plant-based feta or crumbled tofu + lemon juice + nutritional yeast.
Best served warm or at room temperature, but can be chilled.
Store leftovers in an airtight container in the fridge for up to 4 days.
Add kalamata olives, sun-dried tomatoes, or roasted red peppers for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean