Olive Greek Potato Salad (Printable)
Mediterranean potato salad with Kalamata olives, feta, cucumbers and lemon-oregano dressing, bright, easy side.
# 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add baby potatoes and cook until fork-tender, approximately 15 to 18 minutes. Drain and allow to cool slightly.
02 - In a large mixing bowl, combine cooked potatoes, cherry tomatoes, thinly sliced red onion, diced cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and dill.
03 - In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified.
04 - Drizzle the dressing evenly over the salad ingredients and gently toss to ensure all components are well coated.
05 - Taste and adjust seasoning as necessary. Serve at room temperature or chilled.
# Expert Advice:
01 -
- This salad actually gets better as it sits, soaking up all those punchy flavors like a secret treat for your future self.
- It’s so effortlessly colorful that even picky eaters find it irresistible, making it a true crowd-pleaser at picnics or potlucks.
02 -
- Skipping the cooling step for potatoes will turn your salad into a warm mush—patience is a must here.
- Letting the salad sit before serving gives it time to soak up the dressing, turning good into glorious.
03 -
- Always taste the dressing before pouring—it should taste bold on its own.
- Letting the salad stand 10 minutes before serving means every bite is full of flavor.