Olive Greek Potato Salad (Printer-friendly)
Mediterranean potato salad with olives, feta, crisp veggies, and a bright 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
# Method:
01 - Fill a large pot with salted water and bring to a rolling boil. Add the halved baby potatoes. Cook for 15 to 18 minutes until the potatoes are fork-tender. Drain well using a colander and set aside to cool slightly.
02 - Transfer the cooled potatoes to a large mixing bowl. Add cherry tomatoes, red onion slices, diced cucumber, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and fresh dill.
03 - In a small bowl, combine extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, and minced garlic. Season with salt and freshly ground black pepper. Whisk briskly to emulsify.
04 - Pour the prepared dressing evenly over the salad ingredients. Gently toss with a large spoon until all components are thoroughly coated.
05 - Adjust seasoning if necessary. Serve the salad at room temperature or chilled according to preference.
# Expert 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.