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Greek Potato Salad

Greek potato salad with feta, Kalamata olives, and a bright lemon-oregano dressing. Cubed red potatoes are boiled until tender, then chilled so the flavors meld with tomato, onion, and herbs.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Feta
  • 1 cup feta cheese, crumbled
Kalamata olives
  • 1 cup Kalamata olives, pitted and halved
Cherry tomatoes
  • 1 cup cherry tomatoes, halved
Red onion
  • 0.25 red onion, thinly sliced
Olive oil
  • 0.25 cup olive oil
Lemon juice
  • 3 tbsp lemon juice
Red wine vinegar
  • 2 tbsp red wine vinegar
Oregano
  • 1 tsp dried oregano
Fresh parsley
  • 0.25 cup fresh parsley, chopped
Salt and pepper
  • 0.1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook the cubed red potatoes until tender, about 20 minutes. Visual cue: a fork should slide in easily without resistance.
  2. Drain the potatoes and cool them until no longer hot, then set aside. Visual cue: the cubes look firm and dry, not steaming.
Mix and dress
  1. Combine the cooled potatoes with crumbled feta, Kalamata olives, halved cherry tomatoes, and thinly sliced red onion. Visual cue: the mixture is evenly speckled with feta and olives.
  2. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks cohesive. Visual cue: the dressing turns slightly cloudy and uniform.
  3. Pour the dressing over the potato mixture and toss gently to coat. Visual cue: the potatoes look glossy and evenly dressed rather than dry.
  4. Fold in the chopped fresh parsley. Visual cue: green flecks are distributed throughout the salad.
Chill before serving
  1. Refrigerate the salad for 2 hours before serving. Visual cue: the flavors tighten and the salad chills evenly throughout.

Notes

For best texture, cool the potatoes fully before mixing so they don’t melt the feta or make the salad watery. Store covered in the refrigerator up to 3 days; freeze is not recommended due to feta texture. For a lighter option, use reduced-fat feta to cut calories without changing the dressing method.