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Olive Potato Salad

Olive Potato Salad is a Greek-style Mediterranean potato salad with briny olives, crumbled feta, and a lemon-oregano dressing. Cubed red potatoes are boiled until tender, cooled, then tossed gently for a tangy, herb-fresh briny salad texture.
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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: Mediterranean
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Olive Potato Salad
  • 3 lb red potatoes
  • 1 cup mixed olives Kalamata and green, pitted and halved
  • 1 cup feta cheese crumpled
  • 0.5 cup red onion thinly sliced
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley chopped
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of water to a boil in a Dutch oven, then add the cubed red potatoes and cook until tender, 10–15 minutes with the water at a steady boil.
  2. Drain the potatoes and cool them to room temperature, about 10 minutes, so the salad doesn’t become watery.
Assemble the salad
  1. In a large bowl, combine the cooled potatoes with the halved mixed olives, crumbled feta cheese, and thinly sliced red onion.
Make the lemon dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until evenly combined and the mixture looks glossy.
Toss and chill
  1. Pour the dressing over the potato mixture and toss gently until everything is coated, with feta and olives evenly distributed.
  2. Add chopped fresh parsley and refrigerate for 2 hours, covered, until the flavors meld and the salad looks set and chilled before serving.

Notes

Pro tip: cool the boiled potatoes completely before mixing so they stay cube-shaped instead of breaking down. Refrigerate leftovers in a sealed container for 3–4 days; freezing is not recommended due to feta texture. For a lighter option, use reduced-fat feta and reduce olive oil to 2 tablespoons.