Greek Potato Salad with Feta and Capers
This Greek potato salad blends baby potatoes, feta, capers, lemon, and olive oil for a rich yet refreshing dish. It’s hearty, tangy, and beautifully balanced—a perfect side for grilled meats, picnics, or quick weekday dinners that bring classic Mediterranean brightness to your table.
Ingredients
- 600 g baby potatoes scrubbed and halved
- 150 g feta cheese crumbled
- ½ red onion small, thinly sliced
- 10 cherry tomatoes halved
- 1 tbsp capers drained
- handful Fresh Parsley chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Place the potatoes in a saucepan, cover with salted water, and bring to a boil. Simmer for about 12–15 minutes until tender when pierced with a fork. Drain well and leave to cool slightly.
- In a large bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add the warm potatoes, onion, tomatoes, and capers, and toss gently to coat. Crumble the feta over the top and sprinkle with chopped parsley before serving.
Notes
Waxy potatoes like Charlotte or Jersey Royals work best—they hold their shape and absorb flavour beautifully. Avoid floury varieties such as Maris Piper; they break apart too easily.
Rinse the capers before using to remove excess salt or vinegar. They bring a lovely briny note that keeps the salad from feeling heavy.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 480mgPotassium: 620mgFiber: 4gSugar: 3gVitamin A: 850IUCalcium: 170mgIron: 1.5mg
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