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Greek Potato Salad

Greek potato salad with feta, Kalamata olives, cherry tomatoes, and a lemon-oregano dressing. Cubed red potatoes are boiled until tender, cooled, then tossed for a creamy, briny, herb-forward Mediterranean side.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Greek Potato Salad
  • 3 lb red potatoes cubed
  • 1 cup feta cheese crumbled
  • 1 cup Kalamata olives pitted and halved
  • 1 cup cherry tomatoes halved
  • 0.25 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
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes and boil until tender, 10-15 minutes. Visual cue: a fork should slide in and out easily without resistance.
  2. Drain the potatoes and spread them out to cool to room temperature, about 10 minutes. Visual cue: steam stops rising and the cubes look matte instead of glossy.
Build the salad
  1. In a large mixing bowl, combine the cooled potatoes with the feta cheese, Kalamata olives, cherry tomatoes, and thinly sliced red onion. Visual cue: feta flecks and dark olive halves are evenly distributed through the potato cubes.
Make lemon-oregano dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the mixture looks uniform. Visual cue: oregano specks are suspended and there are no streaks of separated oil.
Dress, rest, and serve
  1. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: the potatoes look lightly glossy and speckled with oregano.
  2. Add the chopped fresh parsley and toss once more. Visual cue: bright green flecks appear across the surface.
  3. Refrigerate for 2 hours before serving to let the flavors meld. Visual cue: the salad chills and the dressing slightly thickens as it coats the potatoes.

Notes

For the best texture, cool the boiled potatoes to room temperature before tossing so they don’t break down or make the dressing oily. Store covered in the refrigerator up to 3 days; it’s not ideal for freezing. Dietary swap: use dairy-free feta (or a soy-based feta) for a lactose-reduced version while keeping the briny, tangy flavor profile.