Olive Greek Potato Salad (Printable)
Mediterranean-style potato salad with Kalamata olives, feta, cucumber, parsley 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 - Fill a large pot with salted water and bring to a boil. Add baby potatoes and cook until tender when pierced with a fork, about 15 to 18 minutes. Drain and allow to cool slightly.
02 - In a large mixing bowl, combine cooled potatoes, cherry tomatoes, red onion, cucumber, sliced Kalamata olives, crumbled feta, fresh parsley, and dill.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified.
04 - Pour the herb dressing over the prepared salad ingredients and toss gently to coat everything evenly.
05 - Taste the salad and adjust seasoning if required. Serve at room temperature or chilled as preferred.
# Expert Tips:
01 -
- This salad is more refreshing the longer it sits, so you can sneak a taste before anyone shows up.
- The mix of salty olives, creamy potatoes, and zingy dressing has made it my picnic go-to time and again.
02 -
- I once forgot to let the potatoes cool a bit, and the feta melted straight in—a tasty mess, but not the look I wanted.
- Letting the salad sit for 20 minutes lets all the flavors meld; patience here is the secret ingredient.
03 -
- Salting the water like the sea gives the potatoes flavor from within, not just on the surface.
- If you have time, chill the salad and let it rest; everything tastes brighter after a little wait.