Potato Salad with Chicory and Feta
- Gluten Free
- Vegetarian
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
Potato salad with chicory and feta cheese really brings a fresh twist straight from Greek kitchens to your table. And look, instead of the usual heavy, creamy style, this Mediterranean potato salad goes all in on fresh, crisp flavors. Seriously good. Imagine bite-sized potatoes tossed with leafy chicory and those little cubes of tangy feta that just melt right in. Toasted pine nuts add a nice crunch, and everything comes together with a light apple cider vinegar dressing that gives you a bit of zing with every forkful. No question, this isn’t just any potato salad—it’s healthy and filling, with a real focus on bright veggies and that classic salty hit from the cheese. In Greece, salads like this show up everywhere, whether you’re at a family dinner or grabbing something quick for lunch. People love how easy it is to make a big batch ahead of time. Really, they do.
For those looking for something lighter than the usual mayo-based dishes, this Greek potato salad is just as satisfying, but way more lively with the mix of tender potatoes, bitter greens, and those savory feta chunks. And here's the thing, it pairs beautifully as a side for grilled meats, or you can scoop up a big bowl for a quick lunch that actually feels kind of special. Pretty simple. Variations often pop up in the Mediterranean—some folks like to toss in red onions, while others sprinkle fresh herbs like dill or parsley over the top. Whatever you add, the basics stay the same: big, bold flavors that don’t need a lot of fuss. It’s a go-to for anyone who likes dishes that taste good and make you feel good, too. A generous handful of toasted pine nuts on top adds a nice golden color and extra crunch, making each bite a mix of creamy, crunchy, and zesty—everything you want from a healthy potato salad without a ton of work. For real. This dish is perfect for office lunches or a light main meal, showing off vegetarian freshness and versatility. Which is great.
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INGREDIENTS
- New potatoes 2.25 lbs (1 kg)
- Chickory 12 cups (350 g)
- Feta cheese 7.1 oz (200 g)
- Pine nuts 3 tbsp (25 g)
- For the dressing
- Extra virgin olive oil 2 tbsp (30 g)
- Apple cider vinegar 2 tsp (10 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Potato Salad with Chicory and Feta
To make the potato salad with chicory and feta, first cook the potatoes starting from cold water for about 30–40 minutes, until they are soft enough to be pierced with a fork 1. Meanwhile, place the pine nuts in a skillet 2 and toast them for a couple of minutes 3, then set them aside.
Once cooked, drain the potatoes and let them cool 4. In the meantime, trim the chicory of the toughest stems 5 and roughly chop the leaves, then rinse them under running water. Cut the feta into cubes 6.
Pour the oil into a small bowl, then add the salt, pepper 7 and the apple cider vinegar 8. Whisk well to emulsify and set aside 9.
When the potatoes have cooled, peel them and cut them into cubes about 1 1/4–1 1/2 inches 10. Transfer the potato cubes to a large bowl 11, then add the chicory that you have drained and patted dry 12.
Add the feta as well 13 and the toasted pine nuts. Finally, dress with the vinaigrette 14. Toss gently and serve your potato salad with chicory and feta 15!