Need a side that’s creamy, tangy, and totally fuss-free? This Creamy Potato Salad With Red Potatoes And Feta is ready fast and loaded with flavor.
This creamy red potato salad is a favorite around here during spring and summer—think BBQs, potlucks, Easter brunch, and casual picnics.
Red potatoes have a lower glycemic index than regular white potatoes, and paired with feta (which is naturally lower in fat than many cheeses), it’s a lighter twist on the classic homemade potato salad. After my bariatric surgery, I started leaning into lower-carb, high-flavor dishes that still feel satisfying—and this checks all the boxes.
If you love summer sides like my Mediterranean Farro Salad or Roasted Beet Salad with Pomegranate Molasses, you're going to love this.
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💖 Why This Recipe Works
- Creamy + Tangy Combo: Mayo, Dijon, and feta bring that irresistible deli-style flavor.
- Quick & Easy: Ready in about 30 minutes, including cooling time.
- Versatile Crowd-Pleaser: Perfect for picnics, parties, or meal prep.
⭐ Star Ingredients
- Red Potatoes: I like them skin-on for extra fiber and texture—they hold up beautifully when tossed warm.
- Feta Cheese: Crumbly and briny, it melts slightly into the warm potatoes and adds a salty punch.
- Dijon Mustard: My not-so-secret ingredient for tangy depth and balance.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Frozen Cauliflower: Sub half the potatoes to lighten the carb load.
- Flavor Add-Ons: Stir in chopped pickles, capers, olives, roasted garlic, or sun-dried tomatoes.
- Herb Boost: Try fresh dill, parsley, or basil.
- Vegan Version: Use vegan mayo and a dairy-free feta alternative.
- Spicy Option: Add banana peppers or a sprinkle of chili flakes.
- Extra Creamy: Mix in a spoonful of sour cream or Greek yogurt.
Want more bright & tangy ideas? Try my Cold Chicken Pasta Salad or Easy Stir Fry Edamame next!
🔪 How To Make Creamy Potato Salad
- Step 1: Place washed and cubed potatoes in a large pot. Cover with water and bring to a boil. Parboil potatoes for about 20 minutes until fork-tender but not falling apart.
- Step 2: Drain and transfer to a large mixing bowl. While still warm, add mayo, Dijon, feta, red onions, and green onions. Mix gently to coat.
- Step 3: Season with salt and pepper to taste, mixing everything together until evenly combined.
- Step 4: Serve warm or chill until ready to eat.
💡Hint: Don’t overcook the potatoes! They should be tender but still hold their shape for the best texture.
👩🍳 Expert Tips
- Cube Evenly: Consistent potato size means even cooking.
- Mix While Warm: Warm potatoes soak up flavor better.
- Let It Sit: Chill for 1–2 hours before serving for best flavor.
💭 FAQs
Nope! Leaving the skins on adds texture and nutrients—and saves time.
Up to 3 days in an airtight container in the fridge.
Yes—use half Greek yogurt, half mayo for a lighter twist.
Definitely! Try chopped celery, diced bell pepper, or sweet corn for extra texture.
Toss the potatoes while warm and don’t skimp on the mayo or Dijon. Add a splash of milk or olive oil if needed.
💖 Serving Suggestions
Serve your creamy potato salad with the following:
- With grilled chicken or steak bites at your next BBQ.
- Alongside air fryer bang bang salmon or shrimp.
- Stuffed into lettuce cups for a fun picnic bite.
Deli-Style Potato Salad Bar: Turn it into a build-your-own bar! Offer bowls of toppings like chopped pickles, olives, crispy onions, bacon bits, and fresh herbs so everyone can customize their own plate.
🍽 Try These Tasty Potato Recipes
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Creamy Red Potato Salad with Feta
Ingredients
- 2 Lbs Red Potatoes Washed and Cubed
- 1 Cup Mayonaise
- 3 Tablespoons Dijon Mustard
- 8 Oz Feta Crumbled
- ½ Red Onion Diced
- ½ Cup Green Onions Or Green Chives
Instructions
- Once potatoes are washed & cubed, place them in a large pot. Cover with water & bring to a boil.
- Let potatoes par boil (about 20 minutes) until they are soft enough for a fork to cut through. You don't want them so soft they turn to mash.
- Once potatoes are boiled, drain water & place potatoes in a large mixing boil.
- To the potatoes add mayo, dijon, feta, diced onions & green onions or chives.
- Once ingredients are well mixed, salt & pepper to taste.
- This can be served still warm or refrigerated until ready to eat!
This is hands-down my favorite potato salad for summer BBQs and post-op meal prep! Do you like yours with extra feta or a hint of spice? Let me know below!