Red Potato Salad
This tasty Red Potato Salad recipe has only 5 simple ingredients!
And you can serve it in just about 20 minutes. Steaming hot tender red potatoes are combined with olives, fresh mint, feta cheese, and olive oil.
Despite using only a few ingredients, it’s bursting with flavor and it’s absolutely delicious.
Recipe Highlights
PREP TIME IS A BREEZE – With only 5 minutes of prep time, this recipe is perfect for those busy days when you want something quick yet delicious.
FULL OF FLAVOR – The combination of feta cheese, Kalamata olives, and fresh mint ensures a burst of Mediterranean flavors in every forkful.
EASY TO MAKE – This straightforward recipe requires no complicated techniques, making it accessible for cooks of all levels.
VERSATILE – Serve it warm or cold; this salad is versatile and pairs well with a variety of main dishes.
SENSORY APPEAL – The vibrant colors of the red potatoes, green mint, and black olives make this dish as appealing to the eyes as it is to the palate.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BABY RED POTATOES – The star of the show. These potatoes are waxy, holding their shape well after cooking, and have a naturally sweet, earthy flavor that pairs beautifully with the other ingredients.
FETA CHEESE – Adds a creamy texture and a tangy, salty flavor that contrasts nicely with the mild potatoes.
KALAMATA OLIVES – Their rich, fruity flavor deepens the salad’s taste profile, adding a layer of complexity.
MINT – Brings a fresh, aromatic lift to the dish, cutting through the richness of the olive oil and feta cheese.
EXTRA VIRGIN OLIVE OIL – Ties everything with its fruity, peppery notes, adding moisture and richness to the salad.
How To Make Greek Red Potato Salad
- Boil baby red potatoes for 18-20 minutes until soft, then halve or quarter them into a large salad bowl.
- Slice Kalamata olives and chop mint leaves while potatoes cook, preparing them to add flavor and freshness to the salad.
- Combine the potatoes, olives, mint, and crumbled feta cheese in the salad bowl. Drizzle with extra virgin olive oil to unify the flavors.
- Season with salt and pepper to taste, mix well to distribute dressing evenly and serve immediately for the best experience.
When you season the potatoes with salt and pepper, start out with just a little bit of salt. I actually skip salt altogether in this recipe because Feta cheese has plenty of salt undertones.
Serving Suggestions
GRILLED MEAT OR FISH – The bold flavors of this salad pair wonderfully with grilled meats or fish, making it a perfect side for barbecue nights.
FRESH BREAD – Serve alongside a loaf of crusty bread to soak up the delicious olive oil-based dressing.
Leftovers
STORE – Keep any leftover salad in an airtight container in the fridge. It will stay fresh for up to 3 days.
FREEZE – Freezing is not recommended for this salad, as the textures of the ingredients can become unpleasant once thawed.
REHEAT – This salad is best enjoyed cold or at room temperature. Reheating is unnecessary, but a brief stint in the microwave won’t harm the flavors if you prefer it slightly warmer.
More Easy and Delicious Salads
Greek Red Potato Salad
Ingredients
- 1 pound baby red potatoes
- ⅓ cup feta cheese
- ¾ olives Kalamata
- 1½ cups mint
- ½ cup olive oil extra virgin
Instructions
- Boil the baby red potatoes until soft, about 18-20 minutes. Once cooked, halve or quarter the potatoes and transfer into a large salad bowl.
- While the potatoes are boiling, slice olives and finely chop the mint.
- In a large salad bowl combine red baby potatoes with the sliced olives, chopped mint, and crumbled feta cheese, and olive oil. Season with salt and pepper. Serve immediately.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
I love this simple recipe with all those fabulous Greek flavors. I can’t believe I have never tried it before. I can’t wait to make it.
I hope you’ll love it, Scarlet. IMO the Greek Salad is best the day after I make it because the flavors had time to fully unfold.
And if you love potato salads, please know that I’m also working on recreating a childhood favorite of mine you might like German Potato Salad. It’ll be on the blog in mid-January. Thanks for stopping by.
Love how easy this is to make! Such a great side dish!
Such a simple and awesome recipe for a potato salad. I’ll be making this often from now on. 🙂
I’m dying to try this recipe. The combination of the tender potatoes, mint and feta are making my mouth water!
I swear I have red potatoes just sitting around, begging to be used. Perfect recipe for them, thank you!
I’ve been loving potato recipes lately. Thanks for adding another one to my list!