Warm Potato Salad With Spinach, Feta, & Lemon

5 from 11 votes

A warm potato salad with spinach, feta, and lemon. Very filling and appetizing for a light and healthy lunch or dinner!

Prep Time25

Cook Time50

Course: Main Course, Side Dish

Cuisine: Greek

Keyword: Dinner, easy, feta, gluten-free, healthy, potatoes

Servings: to 4 people

Calories: 287kcal

500 grams baby potatoes (about 20)
½ medium-sized red onion cut into thin slices
2 large garlic cloves cut into thin slices
100 grams (about 2 + ½ cups) chopped spinach leaves
1 tablespoon fresh lemon juice + extra to drizzle on top
⅓ cup feta cheese crumbled
extra virgin olive oil
Optional: fresh minced dill, parsley, spearmint, chives, fresh thyme, or fresh garlic tips to garnish on top
kosher salt
freshly ground pepper

Prepare the potatoes. Soak the baby potatoes in lukewarm water for 10 minutes. Then, with a dish sponge, rub their skin to remove all dirt.
Cook the potatoes. Cut the potatoes in half and add them to a medium-sized cooking pot. Pour enough water to cover and season with kosher salt. Bring to a boil, then simmer over medium heat until the potatoes are soft but not mushy.
Transfer the potatoes to a plate using a slotted spoon. Let them cool down to room temperature.
Heat a good splash of olive oil in a non-stick pan over medium-high heat.
Saute the onion and garlic until soft.
Add the spinach and lemon juice. Stir with a wooden spoon and cook for 2-3 minutes until the spinach wilts. Turn off the heat.
Toss in the potatoes, season lightly with salt and pepper. Taste to see how much salt you need to add (keeping in mind the salt you added in the water you've boiled the potatoes in). Stir well to combine and transfer to a salad plate.
Sprinkle the feta cheese on top.
Serve with freshly ground pepper, an extra drizzle of raw extra-virgin olive oil, a squeeze of lemon, and fresh herbs if you like.