Last updated on June 20th, 2019.
Make this delicious No Mayo Potato Salad with Feta and Olives and a zesty lemony dressing as a side dish for dinner or a barbecue.
I am so bummed that summer is coming to an end. It’s been a gorgeous summer here in NJ – not too hot, lots of sunny days. I am so glad that we timed Elliot’s arrival so that I would be home on maternity leave during the summer. If I was home with him during the winter cooped up inside all day I would not have been a happy mama. Here’s a recent picture of him:
I love going for walks every day with this little guy and enjoying quiet moments in the backyard. I definitely got to spend more time outside this summer than any other summer since I’ve started working, so that’s been awesome. But at the same time we missed out on a lot of typical summer things, because: baby. Things such as outdoor concerts, the beach… ahh, the beach. 🙁 We’ll just have to make sure to get plenty of beach time next summer when Elliot won’t have to avoid the sun as if he’s a vampire.
So what does that all have to do with this delicious No-Mayo Potato Salad with Feta and Olives? Absolutely nothing, I just wanted to talk about Elliot and post a picture of him because I can’t get enough of his cute little face. I mean, look at that little human being we made!!
But this potato salad tastes really good. It is a great recipe if you are looking for something a little different than the typical potato salad with mayo. It makes a great side dish for barbecues and cookouts, it would be great with some kebabs, such as these: Pork & Vegetable kebabs.
I love the flavors of olives and feta cheese together (the Greeks clearly know what they are doing!). The creamy salty feta and earthy aromatic olives go great with the more ‘bland’ flavor of potatoes, so the whole salad has a nice balance of flavors. And of course I put parsley and lemon into damn near everything, so this potato salad has that awesome zesty flavor from fresh lemons and herbs. As I am typing this I am wondering whether a parsley-lemon ice cream would be good. I bet it would!
Don’t skip the lemon zest for this recipe!
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No Mayo Potato Salad with Feta and Olives
- 1 lb baby potatoes
- 1/2 cup olives
- 4 oz feta cheese , cubed or crumbled
- 2 scallions , chopped
- 1/4 cup parsley leaves , chopped
- 4 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- Salt & pepper , to taste (about 1/4 tsp each)
- Boil the potatoes in salted water until fork-tender. Remove from water and allow to cool while preparing the rest of the salad.
- In a large bowl, combine all the ingredients from the cooked potatoes to the lemon juice. Season with salt & pepper, and mix well. Serve warm or place in the fridge for an hour if you prefer it chilled.
More salads from Babaganosh: