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Greek Potato Salad

Greek potato salad with feta, Kalamata olives, and a lemon-oregano dressing. Cubed red potatoes are boiled until tender, then chilled for 2 hours so the flavors cling to every bite.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Cheese and olives
  • 1 cup feta cheese, crumbled
  • 1 cup Kalamata olives, pitted and halved
Vegetables
  • 1 cup cherry tomatoes, halved
  • 0.5 count red onion, thinly sliced
  • 0.25 cup fresh parsley, chopped
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.1 Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 stockpot
  • 1 mixing bowl

Method
 

Boil and cool the potatoes
  1. Bring a stockpot of water to a boil, then add the cubed red potatoes and cook until tender, 10–15 minutes.
  2. Drain the potatoes and spread them on a sheet pan to cool, 10–15 minutes, until no longer hot to the touch.
Mix the salad base
  1. In a mixing bowl, combine the cooled potatoes, crumbled feta, Kalamata olives, halved cherry tomatoes, and thinly sliced red onion.
  2. Gently toss just until the potatoes are coated with the feta and vegetables, using a light hand so the potato cubes stay intact.
Make the lemon-oregano dressing
  1. Whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until combined and glossy, 30–60 seconds.
  2. Pour the dressing over the potato mixture and toss gently until evenly coated, 1–2 minutes.
Chill and serve
  1. Fold in the chopped parsley and toss once more, then refrigerate the salad for 2 hours to let the flavors set.
  2. Serve cold, with any extra parsley on top, showing the feta and olives throughout the bowl.

Notes

Pro tip: cool the potatoes before dressing so the feta doesn’t soften into a puddle. Store covered in the refrigerator up to 3 days; it’s best chilled before serving. Freezing isn’t recommended for salad texture. If you want it lighter, use reduced-fat feta (same flavor profile, less saturated fat).