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Olive Potato Salad

Olive Potato Salad is a Greek-style Mediterranean potato salad with briny mixed olives, crumbled feta, and a lemon-oregano dressing. Cubed red potatoes are boiled until tender, then chilled for 2 hours so the flavors meld into a tangy, herb-forward 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: 490
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 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then boil the cubed red potatoes for 10-15 minutes until tender when pierced with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool for 10-15 minutes so they don’t steam the salad.
Mix the salad
  1. In a large bowl, combine the cooled potatoes, mixed olives, feta cheese, and thinly sliced red onion.
Make the lemon-oregano dressing
  1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks evenly combined and slightly thickened.
Dress and chill
  1. Pour the dressing over the potato mixture and toss gently until the potatoes are coated and the feta looks lightly distributed.
  2. Add the chopped fresh parsley, then refrigerate for 2 hours to let the flavors meld before serving, with a chilled look and firmer texture.

Notes

Pro tip: cool the potatoes to room temperature before dressing so the feta doesn’t soften into the liquid too much. Refrigerate in a covered container for up to 3 days; freezing is not recommended. For a lighter option, use reduced-fat feta to keep the salty briny flavor with fewer calories.