Olive Greek Potato Salad (Printable)
Mediterranean potato salad with Kalamata olives, feta, herbs and lemon-oregano dressing — ideal for picnics.
# 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 to taste
15 - Freshly ground black pepper to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15 to 18 minutes. Drain and allow to cool slightly.
02 - In a large mixing bowl, gently combine the cooked potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, parsley, and dill.
03 - In a small bowl, whisk together 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 ingredients and toss delicately until all components are evenly coated.
05 - Taste and adjust seasoning as desired. Serve at room temperature or chilled.
# Expert Suggestions:
01 -
- It's the kind of salad you make ahead and it just gets better as it sits chilling in the fridge.
- The creamy potatoes soak up the tangy dressing in a way that will make you question ever serving plain potato salad again.
02 -
- If you don't let the potatoes cool a bit, the feta can melt into the salad instead of crumbling, which changes the texture entirely.
- Mixing the dressing separately keeps the salad flavors bright instead of muddled—resist the urge to dump everything in at once!
03 -
- Soak red onion slices in ice water briefly to take away harshness while keeping their crunch.
- Use your freshest olive oil—subpar oil can overshadow all those garden flavors.