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A tangy and delicious potato feta salad prepared with oven roasted potatoes, red onions, Kalamata olives, and crumbled feta cheese!
*This post first appeared as Simple Greek Potatoes Recipe on Berly’s Kitchen.
Today’s recipe took a few attempts before we settled on a final version. We worked on it until the recipe was just right.
For the final version of our potato feta salad, we chose a simple preparation method.
All you need to do is oven bake the potatoes, and then top them with the Greek salad dressing, olives, onions, and feta cheese.
The Greek dressing we chose was our own creation from Berly’s Kitchen.
With that being said, you don’t have to use ours’ if you already have a preferred brand or recipe.
So, shall we get cooking?
How to make potato feta salad?
First, start by preheating your oven to 350 degrees F. and dice your potatoes.
Now, place them into a large mixing bowl. After that, toss them with the olive oil, oregano, and salt.
Next, transfer them to a sheet pan and into to the oven to bake for about 30-40 minutes or until they’re fork tender.
Also, go ahead and flip them about halfway through the cooking process.
Meanwhile, dice the onions, chop the olives, and crumble the feta cheese. Set the toppings aside.
Then, once the potatoes are done, transfer them to a serving platter.
Afterward, top the oven roasted taters with the diced onions, Kalamata olives, and crumbled feta cheese.
Last, pour the dressing over the potato salad and serve immediately. Leftovers can be stored in a sealed container, in your fridge for up to 3-days.
That’s it, your potato feta salad is done! Kim and I hope you enjoy it and wish you all the best 🙂 If you’re looking for something a little more traditional, try our Red Potato Salad.
- For this recipe, we used pink Himalayan sea salt. But, use what you have, sea salt is just a personal preference.
- Be sure to evenly coat the potatoes with the oil, oregano, and salt before placing them on a baking sheet.
- Personally, I prefer to eat this salad warm. However, it can be enjoyed either hot or cold. It’s your choice.
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- 1 Lb. Gold Potatoes, (or yellow, diced into 1-inch cubes)
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Salt, (or more of taste)
- 2 Tablespoons Red Onion, (finely diced)
- 1/4 Cup Kalamata Olives, (chopped)
- 1/4 Cup Feta Cheese, (crumbled)
- 1/4 Cup Greek Salad Dressing
Preheat oven to 350 degrees F.
Place cubed potatoes, olive oil, oregano, salt, and pepper in a medium bowl. Toss to combine.
Transfer the potatoes to a baking sheet, and place in preheated oven. Bake for 20-25 minutes, then use a spatula to flip. Cook for an additional 10-15 minutes or until desired done-ness is reached.
Remove from oven, and transfer the potatoes to a serving platter or individual dishes.
Top with red onions, olives, cheese, and Greek dressing. Serve immediately.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2-cup of the potato feta salad.. Actual calories will vary. Leftovers can be stored in your fridge in a sealed container for up to 3-days. For more information and tips, please refer to the post.
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Nutrition Information:Yield: 6 Serving Size: .5 Cup
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 336mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.