Potato salad with feta cheese, egg, and cherry tomatoes

Name: Potato salad with feta cheese, egg, and cherry tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 1 lb potatoes; 2 eggs; 3.5 oz feta cheese (or another cheese); 5.3 oz cherry tomatoes; 1.8 oz olives (green or black); 2 tbsp chopped parsley; 3 tbsp olive oil; 1 tbsp vinegar (or lemon juice); Salt; Pepper

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Side dish

Very Easy

30 min

349 Kcal

This potato salad combines simple, flavorful ingredients such as feta cheese, eggs, cherry tomatoes, olives, and fresh parsley. Dressed with olive oil and vinegar, this colorful, light recipe is inspired by Mediterranean cuisine. It’s perfect alongside grilled meat or fish, or served as a meal on warmer days. Easy to prepare, it’s ideal for outdoor lunches, picnics, and barbecues.

Materials

Preparation

Preparation5 min

Waiting time10 min

Cook time15 min

Place the peeled and coarsely diced potatoes in a pot of cold water. Turn the heat to medium-high. Once the water comes to a boil, cook the potatoes for about 15 minutes, or until they are tender but still firm.
Meanwhile, cook the eggs in a pot of boiling water for 9 minutes.
Cut the cherry tomatoes in half. Open the package of feta cheese and crumble it. Chop the parsley. Set the olives aside.
Once the potatoes are cooked, drain them and transfer them to a serving platter. While they’re still warm, season them with half the olive oil, salt, and pepper. Gently toss to combine.
Add the cherry tomatoes, olives, parsley, and crumbled feta. Drizzle with the remaining olive oil and vinegar. Mix gently.
Place the hard-boiled eggs on top and serve.
Enjoy your meal!

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FAQ ❓

What are the best potatoes for potato salad?

The best varieties for potato salad are waxy potatoes, as they hold their shape after cooking and don’t break apart when mixed with the other ingredients. In Portugal, red potatoes are often an excellent choice, while in Brazil many people use what is known there as batata inglesa (a type of white potato). The key is to cook the potatoes just until tender, so they don’t absorb too much water. A firm texture helps the salad keep its appearance and allows the dressing to coat each piece without turning the salad into a mushy mixture.

Can I make potato salad ahead of time?

Yes, you can prepare this recipe a few hours before serving, and in many cases it tastes even better after resting. This gives the olive oil, vinegar, herbs, and other ingredients time to meld. However, it’s best to add the feta shortly before serving to preserve its texture. If using cherry tomatoes, you can also add them later to prevent them from releasing too much liquid while the salad is stored.

How should I store potato salad in the refrigerator?

Store the potato salad in an airtight container in the refrigerator for up to 2 days. Since it contains boiled eggs and feta, it shouldn’t be left at room temperature for extended periods. Before serving, you can take it out of the refrigerator about 15 minutes ahead of time so the flavors can come through. If you notice excess liquid at the bottom of the container, simply stir gently before serving.

Can I substitute another cheese for feta?

Yes. Although feta has a distinctive, slightly salty flavor, there are some good alternatives. Fresh goat cheese, traditional fresh cheese, mini mozzarella, or even well-drained ricotta can work in this recipe. Each substitution changes the flavor slightly but keeps the ingredients in balance. For a milder option, fresh cheese is often one of the best choices.

What should I serve with Mediterranean potato salad?

This salad goes very well with grilled meat, roast chicken, fish, salmon, sardines, or kebabs. It can also be served as a light main course during the warmer months. The flavors of the cherry tomatoes, olives, and feta go especially well with Mediterranean dishes, making this salad an excellent choice for barbecues, picnics, or outdoor meals.

Can I use potatoes that have already cooled?

Yes, but warm potatoes tend to absorb the dressing better. When they’re still slightly warm, they take up the olive oil and vinegar more evenly, making the salad more flavorful. If you use completely cold potatoes, the result will still be good, but the flavors tend to stay on the surface rather than penetrating the potato pieces.

What kind of olives go best with this recipe?

Black olives are often the most popular choice because their flavor is milder and slightly sweet. Green olives also work very well and add a more pronounced flavor. For a Mediterranean-inspired result, Kalamata-style olives are an excellent option. The important thing is to choose good-quality olives, as they have a significant impact on the final flavor.

Is this potato salad suitable for warm weather?

Yes, it’s one of the most popular recipes for summer. The combination of potatoes, cherry tomatoes, fresh parsley, feta, and olives makes for a light, fresh, and nutritious meal. It’s also easy to prepare ahead and transport to picnics, barbecues, or outdoor lunches. For this reason, it has become a popular alternative to heavier versions made with mayonnaise.

Why does my potato salad turn out watery?

There are a few common causes. The most frequent is overcooking the potatoes, which makes them absorb too much water. Cherry tomatoes can also release liquid if they’ve been cut for a long time. To avoid this, drain the potatoes well after cooking and add the tomatoes shortly before serving. Using fresh ingredients and following the preparation times helps achieve a more balanced, pleasant texture.

What’s the difference between traditional potato salad and Mediterranean potato salad?

The main difference is in the ingredients and the dressing. While many traditional versions use mayonnaise, Mediterranean potato salad features olive oil, vinegar, herbs, tomatoes, olives, and feta. The result is a lighter, fresher, and more aromatic dish. Its flavors are also more balanced, allowing the quality of the ingredients to stand out without the need for heavier dressings.

Nutrition

for 1 serving / for 100 g

Calories: 349Kcal

Carbo: 26.9g
Total fat: 21.4g
Saturated fat: 6g
Proteins: 10g
Fibers: 3.4g
Sugar: 3.6g
ProPoints: 9
SmartPoints: 12

Nutritional information for 1 serving (245g)

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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