Olive Greek Potato Salad (Printable View)
Zesty Mediterranean potato salad with 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, to taste
15 - Freshly ground black pepper, to taste
# How To Make It:
01 - Fill a large pot with salted water and bring to a boil. Add the halved baby potatoes and simmer until tender when pierced with a fork, approximately 15 to 18 minutes. Drain using a colander and allow the potatoes to cool slightly.
02 - Transfer the cooked potatoes to a large mixing bowl. Add cherry tomatoes, red onion, cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and dill. Gently mix until evenly distributed.
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 thoroughly combined.
04 - Drizzle the dressing over the salad ingredients. Toss gently until all components are evenly coated with dressing.
05 - Adjust seasoning as necessary. Serve at room temperature or chilled as desired.
# Expert Advice:
01 -
- The medley of textures (creamy potatoes, crisp cucumbers, tender cheese) keeps every bite interesting.
- It's secretly fuss-free and impresses at picnics, barbecues, or when you want a side that stands on its own.
02 -
- If you add the dressing to hot potatoes, they'll soak it up and may turn gluey—let them cool slightly first.
- Using good olive oil is the real trick, I once made it with a bland oil and the whole salad fell flat.
03 -
- If you need to transport the salad, keep the dressing separate and toss on site—it'll stay crisp for hours.
- The real secret: chopped herbs and a second squeeze of lemon just before serving for the freshest flavor pop.