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Greek Potato Salad

Greek Potato Salad with feta, kalamata olives, cherry tomatoes, and a bright lemon-oregano dressing. Cubed potatoes are boiled until tender, then chilled for a creamy, herby Mediterranean-style side dish.
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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: 410
Ingredients Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Feta cheese
  • 1 cup feta cheese, crumbled
Kalamata olives
  • 1 cup Kalamata olives, pitted and halved
Cherry tomatoes
  • 1 cup cherry tomatoes, halved
Red onion
  • 0.5 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

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in salted water until tender, about 15–20 minutes, then drain and cool completely at room temperature.
Mix the salad
  1. In a large bowl, combine the cooled potatoes with feta, Kalamata olives, cherry tomatoes, and red onion, stirring until evenly distributed.
Make the lemon-oregano dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks glossy and well combined.
Toss, chill, and serve
  1. Pour the dressing over the potato mixture and toss gently until everything is coated.
  2. Fold in the chopped parsley, cover, and refrigerate for 2 hours before serving.

Notes

For best texture, cool the potatoes fully before mixing so the feta doesn’t melt. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a lighter option, use reduced-fat feta while keeping the olive oil and lemon-oregano dressing the same.