Olive Greek Potato Salad (Printer-friendly)

Zesty Mediterranean potato salad with Kalamata olives, feta, crisp vegetables and a lemon-olive herb 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 cook until they are fork-tender, about 15 to 18 minutes. Drain thoroughly and allow them to cool slightly.
02 - Place the cooked 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 the extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad ingredients. Gently toss everything until evenly coated.
05 - Taste for seasoning and adjust salt or pepper as needed. Serve at room temperature or chilled.

# Expert Tips:

01 -
  • This salad stays vibrant and flavorful for hours, so you can make it ahead and actually relax at your gathering.
  • The combination of creamy potatoes, salty feta, and crisp veggies surprises with every bite.
02 -
  • If the potatoes are overcooked, the salad becomes mushy and loses its charm.
  • Mixing the dressing separately before adding ensures the flavors stay balanced rather than soaking unevenly.
03 -
  • Let the potatoes cool just slightly before tossing them; they soak up the dressing at this point.
  • Don’t be afraid to adjust lemon or vinegar to taste—the tang is what makes it sing.

Go Back