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Close up photo of gold potato chunks and blanched green beans in a Mediterranean Greek Potato Salad.

Mediterranean Greek Potato Salad with Herb Vinaigrette and Feta

This Mediterranean Greek Potato Salad features tender gold potatoes, vibrant blanched green beans, and moist feta crumbles. Tossed in a glistening herb-infused oil dressing, it’s a fresh, no-mayo side dish perfect for summer gatherings and healthy lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold Potatoes cut into 1-inch chunks
  • 1/2 lb Green Beans trimmed and cut into segments
  • 1/2 small Red Onion thinly sliced into slivers
  • 1/2 cup Feta Cheese large moist crumbles
  • 1/3 cup Kalamata Olives sliced
  • 1/2 cup Extra Virgin Olive Oil high quality
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tsp Dried Oregano divided
  • 1/4 cup Fresh Parsley finely chopped

Equipment

  • 1 Wide shallow ceramic bowl Best for visual presentation
  • 1 Glass Jar with Lid For emulsifying the dressing

Method
 

Prepare the Vegetables
  1. Boil gold potato chunks in salted water for 10-12 minutes until tender. Drain and steam dry.
  2. Cook green bean segments in boiling water for 3 minutes, then immediately shock in an ice bath to keep them vibrant green.
Assemble and Garnish
  1. Combine olive oil, lemon juice, garlic, and half the oregano in a jar and shake until glistening.
  2. Combine potatoes, beans, onions, and olives in a bowl. Pour dressing over. Fold in feta and garnish with parsley and remaining oregano.

Notes

Toss potatoes while warm to absorb the herb-infused oil.
Use feta in brine for the moistest texture.