Olive Greek Potato Salad (Printable)
Mediterranean potato salad with baby potatoes, Kalamata olives, feta, cucumber and lemon-oregano dressing.
# What You 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 - Fill a large pot with salted water and bring to a rolling boil. Add the halved baby potatoes and cook until fork-tender, approximately 15 to 18 minutes. Drain thoroughly and allow to cool slightly.
02 - Place the cooked potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, parsley, and dill into a large mixing bowl.
03 - In a small bowl, vigorously whisk together extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well emulsified.
04 - Drizzle the prepared dressing over the potato mixture. Gently toss with a large spoon to evenly coat all components.
05 - Taste for seasoning, adjusting salt and pepper if necessary. Serve immediately at room temperature or refrigerate to serve chilled.
# Expert Advice:
01 -
- There's a secret satisfaction in tossing warm, fork-tender potatoes with a riot of fresh veggies and briny olives, then letting the olive oil dressing soak in.
- Once I realized how easily this bright salad stole the show at gatherings, it became my go-to side for picnics and easy dinners.
02 -
- If you overcook the potatoes, you'll end up with mush—they should hold their shape with just a bit of creaminess inside.
- Adding the dressing to still-warm potatoes helps them soak up more flavor, which I learned accidentally after rushing one day and loving the result.
03 -
- Layering warm potatoes and herbs before dressing helps the sharp flavors mellow and meld.
- I keep a splash of extra lemon juice handy—just a tiny squeeze wakes up the leftovers the next day.