Potato salad with olives and feta is a Mediterranean delicacy that encapsulates the fresh and bold flavors of traditional Greek and Mediterranean cuisine. This salad is a celebration of simple yet delicious ingredients: tender potatoes, flavorful olives, and creamy feta cheese. The addition of aromatic herbs and a light dressing completes the dish, giving it unparalleled freshness. It is the perfect accompaniment for any meal, an explosion of flavor, and a true delight for the palate. Its simplicity and authentic flavors make it an irresistible choice for those who wish to enjoy Mediterranean cuisine in all its glory.
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Potatoes can be prepared in a thousand different ways: also try them like this
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 356.42 (Kcal)
- Carbohydrates 31.79 (g) of which sugars 2.65 (g)
- Proteins 8.72 (g)
- Fat 22.64 (g) of which saturated 6.82 (g)of which unsaturated 14.24 (g)
- Fibers 4.65 (g)
- Sodium 1,260.94 (mg)
Indicative values for a portion of 218 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato Salad with Olives and Feta
- 10.5 oz potatoes
- 1.8 oz Tropea red onion
- 1.8 oz green olives (pitted and sliced)
- 0.7 oz black olives (pitted)
- 2.5 oz feta
- 2 tbsps white wine vinegar
- 2 tbsps olive oil
- to taste salt
- to taste black pepper
- to taste chopped parsley
Tools
- Knife
- Cutting board
- Pot
- Bowl
- Spoon
How to Make Potato Salad with Olives and Feta
To prepare the potato salad with olives and feta, first take care of the potatoes. Peel them, wash them well, cut them into chunks (they don’t need to be even), and cook them in a pot with salted boiling water. They will be done when they are very soft; use a fork to test this, it may take from 10 to 20 minutes.
Meanwhile, as the potatoes cook, peel the onion and slice it thinly. Then place the cooked and drained potatoes in a large bowl, season with 2 tablespoons of vinegar and 2 tablespoons of extra virgin olive oil.
Also add the sliced green olives, the pitted black olives, and the onion. Adjust with salt and pepper.
Lastly, crumble the feta with your hands. Mix everything, cover the bowl with plastic wrap, and let it rest in the fridge for at least 1 hour before serving (the longer it rests, the better the flavors will blend). Before serving, finish with a handful of freshly chopped parsley. Enjoy your meal!
Storage of Potato Salad with Olives and Feta
The potato salad can be stored in the fridge for 4-5 days, in a well-sealed container.
FAQ
Can I cook the potatoes whole?
Absolutely yes, in fact, I recommend it if you have the time, so you don’t waste nutrients and the potatoes will be even more flavorful.
What can I substitute for the onion if I don’t like it?
You can omit it or use a clove of garlic instead, cut into pieces.
