Olive Greek Potato Salad (Printable Version)
Mediterranean potato salad with Kalamata olives, feta, cucumber, and lemon-oregano dressing—fresh, tangy side.
# What You'll Need:
→ Vegetables
01 - 2 pounds baby potatoes, scrubbed and halved
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium cucumber, diced
→ Olives & Cheese
05 - 3/4 cup Kalamata olives, pitted and sliced
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - Salt and freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of generously salted water to a boil. Add potatoes and simmer until fork-tender, approximately 15 to 18 minutes. Drain thoroughly and allow to cool slightly.
02 - Combine cooled potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, parsley, and dill in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified.
04 - Drizzle dressing over vegetable mixture and gently toss until all components are evenly coated.
05 - Taste, adjust seasoning as needed, and serve at room temperature or chilled.
# Chef's Tips:
01 -
- This is the only potato salad I've found that doesn't get soggy or bland, even if you make it ahead—promise.
- The briny olives and tangy feta keep things interesting, and it somehow matches with every main dish you throw at it.
02 -
- Once I rushed and mixed the salad while the potatoes were still steaming hot—the feta melted and everything turned mushy, so patience is key.
- Adding the dressing while the potatoes are just warm (not hot) means they soak up all the goodness without falling apart—I’ll never do it another way.
03 -
- A wooden spoon is perfect for tossing; metal utensils can crush your potatoes if you're not careful.
- For even more Greek flavor, finish with a light sprinkle of sumac or a drizzle of extra-virgin olive oil just before serving.