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Olive Greek Potato Salad

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A fresh Mediterranean-style potato salad made with tender potatoes, Kalamata olives, crisp vegetables, feta cheese, and a light olive oil and red wine vinegar dressing.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 to 6 servings
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 2 pounds potatoes, peeled and cut into chunks
  • 3/4 cup Kalamata olives, pitted
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the potato chunks in a pot of salted water and bring to a boil over medium-high heat.
  2. Cook the potatoes for 10 to 12 minutes until fork-tender but still holding their shape.
  3. Drain the potatoes and allow them to cool slightly.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
  5. Place the warm potatoes in a large mixing bowl and gently toss with the dressing so they absorb the flavor.
  6. Add the Kalamata olives, cherry tomatoes, diced cucumber, and sliced red onion.
  7. Sprinkle the crumbled feta cheese and chopped parsley over the salad.
  8. Gently toss everything together until evenly combined, being careful not to break the potatoes.
  9. Let the salad sit for about 10 minutes so the flavors meld together.
  10. Taste and adjust seasoning if needed, then serve slightly warm or at room temperature.

Notes

  • Waxy potatoes such as Yukon Gold or red potatoes hold their shape best in this salad.
  • Mixing the dressing with slightly warm potatoes helps them absorb more flavor.
  • The salad can be made a few hours ahead for deeper flavor.
  • Roasted red peppers, artichoke hearts, or capers make great Mediterranean additions.
  • For a dairy-free version, simply omit the feta cheese.
  • If the salad dries out in the refrigerator, refresh it with a drizzle of olive oil and a splash of vinegar.

Nutrition

Find it online: https://juliameals.com/olive-greek-potato-salad/