Olive Greek Potato Salad (Print View)
Mediterranean potato salad with Kalamata olives, feta, crisp vegetables and a lemon-oregano dressing.
# 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the baby potatoes and simmer until tender when pierced with a fork, approximately 15 to 18 minutes. Drain and allow to cool slightly.
02 - In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, thinly sliced red onion, diced cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill.
03 - In a small bowl, vigorously whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad mixture and gently toss with a spatula or large spoon until all ingredients are evenly coated.
05 - Taste and adjust seasoning if necessary. Present at room temperature or cover and refrigerate to serve chilled.
# Expert Hints:
01 -
- No one expects potatoes to taste this lively and Mediterranean—but trust me, you’ll be reaching for seconds.
- Prepping everything ahead means you can relax while the flavors deepen in the fridge.
02 -
- Don’t rush cooling the potatoes or they’ll water down the salad—patience matters.
- Tossing the salad while potatoes are still warm helps them drink up the garlicky dressing for maximum flavor.
03 -
- To keep your red onion from overpowering the salad, soak the slices in ice water for five minutes before draining and adding them in.
- Whisk the dressing until it’s creamy and thick—it’ll coat each ingredient without puddling.