Feta Potato Salad with Basil-Green Onion Pesto

Written by Dietitian & Mom: Elis Halenko 

Feta Potato Salad with Basil-Green Onion Pesto

 

A creamy, herby twist on classic potato salad—without the mayo!

If you’re looking for a lighter, fresher, and absolutely flavor-packed spin on traditional potato salad, this Feta Potato Salad with Pesto Dressing is your new summer go-to. Made with creamy mini potatoes from The Little Potato Company and tossed in a vibrant feta-herb pesto, it’s the perfect side dish for BBQs, meal prep, or an easy lunch.

This one hits all the right notes: salty feta, zippy lemon, sweet roasted almonds, fresh herbs, and garlic. Best of all, it’s naturally gluten-free, high in fiber, and loaded with healthy fats to keep you full and satisfied.

 

Why You’ll Love This Potato Salad:
  • No mayo = lighter, tangier, and totally picnic-safe
  • Packed with herbs, antioxidants, and gut-friendly fiber
  • Takes just 20 minutes start to finish
  • Great for meal prep—flavor only gets better as it sits

A showstopper side dish that pairs with everything from grilled meats to lentils

 
Ingredients (Serves 4–6)
For the Salad:
  • 1.5 lbs mini potatoes (I used The Little Potato Company)
  • Salt for boiling water
  • Optional: chopped parsley or basil for garnish

For the Feta Pesto Dressing:
  • 1/2 cup fresh basil leaves
  • 1/2 cup green onions (green + white parts)
  • 1/2 cup fresh parsley
  • 1/2 cup roasted slivered almonds
  • 2 large garlic cloves
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • 1/2 cup crumbled feta cheese
  • 1 tsp salt

Instructions:
1. Boil the Potatoes

Place the mini potatoes in a pot of salted water. Bring to a boil, then simmer for 10–12 minutes, or until fork-tender.
Drain and let cool slightly. Halve or quarter if desired.

2. Make the Feta Pesto Dressing

In a blender or food processor, combine:

  • Basil, green onion, parsley
  • Almonds, garlic, olive oil, lemon juice
  • Feta and salt

Blend until creamy but still a little textured. Taste and adjust seasoning if needed.

3. Toss It All Together

In a large bowl, toss the warm (not hot!) potatoes with the feta pesto dressing. Mix until everything is coated in that vibrant green goodness.

4. Finish & Serve

Garnish with extra feta, chopped herbs, or a few lemon zest shavings if you’re feeling fancy.
Serve warm, at room temp, or cold—it’s delicious every way.

Dietitian Notes

This salad is a total win for blood sugar balance and gut health:

  • Potatoes provide resistant starch when cooled—great for digestion and fullness
  • Feta adds protein + calcium, while almonds and olive oil bring healthy fats
  • Herbs offer a boost of antioxidants and freshness

Want to add protein? Serve it with grilled chicken, boiled eggs, chickpeas, or smoked salmon for a full meal.

Perfect Pairings
  • With grilled burgers or skewers at your next cookout
  • As a side for salmon, tofu, or lentils
  • Added to a lunchbox with greens and a soft-boiled egg
  • Topped with arugula and extra lemon for a salad-meets-side moment

Tag Me in Your Creation!

If you try this Feta Potato Salad, I want to see your spin!
Tag @thefoodstylistrd on Instagram—especially if you add a twist like sun-dried tomatoes, olives, or hot honey drizzle 😍

Elis halenko

"I do not consider myself as anything special unless I am able to achieve success. I strive to keep moving forward, organizing my life, and facing challenges head-on."

Elis Halenko

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