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Olive Potato Salad

Olive potato salad with Mediterranean potato cubes, briny olives, and crumbled feta tossed in a bright lemon-olive oil dressing. Cubed potatoes are boiled until tender, then chilled for a firmer, flavor-forward Greek-style briny salad.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Mixed olives
  • 1 cup mixed olives (Kalamata and green), pitted and halved
Feta cheese
  • 1 cup feta cheese, crumbled
Red onion
  • 0.5 cup 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
Dried oregano
  • 1 tsp dried oregano
Fresh parsley
  • 0.25 cup fresh parsley, chopped
Salt and pepper
  • 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, add the cubed red potatoes, and cook until tender, about 20 minutes. Visual cue: the cubes pierce easily with a fork.
  2. Drain the potatoes and spread them out to cool. Visual cue: they should be warm-neutral rather than hot.
Build the potato salad
  1. Add the cooled potatoes, mixed olives, feta cheese, and red onion to a serving bowl and mix gently. Visual cue: olives and feta are evenly distributed throughout.
Make the lemon dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until combined, about 1 to 2 minutes. Visual cue: the dressing looks glossy and uniform.
  2. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: potatoes look lightly lacquered rather than dry.
Chill and finish
  1. Add the chopped parsley and toss once more. Visual cue: bright green flecks appear across the surface.
  2. Refrigerate the salad for 2 hours before serving. Visual cue: the salad firms up and the dressing clings to the potato edges.

Notes

For best texture, cool the potatoes fully before dressing so the feta doesn’t soften too much. Store leftovers covered in the refrigerator for up to 3 days; the salad is not ideal for freezing because potatoes can become mealy. For a lighter option, use reduced-fat feta and keep the olive oil at 2 tablespoons for a less creamy dressing.