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Olive Potato Salad

Olive potato salad with a bright lemon-oregano dressing and briny mixed olives for a Greek-style bite. Tender cubed red potatoes are cooled, tossed with feta, herbs, and red onion, then chilled for a cohesive Mediterranean potato salad texture.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Olive Potato Salad Ingredients
  • 3 lb red potatoes, cubed
  • 1 cup mixed olives (Kalamata and green), pitted and halved
  • 1 cup feta cheese, crumbled
  • 0.5 cup 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
  • 0.25 Salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then boil the red potatoes until tender, 10-15 minutes. Visual cue: pierce easily with a fork and the cubes should break apart slightly at the edges.
  2. Drain the potatoes and spread them out to cool until no longer hot, about 10 minutes. Visual cue: the surface looks matte and the steam stops.
Build the salad
  1. Combine the cooled potatoes with the mixed olives, feta, and red onion in a large bowl. Visual cue: olives and feta should be evenly distributed throughout the potato cubes.
  2. Whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks smooth and emulsified. Visual cue: the mixture turns slightly opaque and thick enough to cling.
  3. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: potatoes glisten and the feta begins to lightly streak the dressing.
  4. Add the chopped fresh parsley and toss just until combined. Visual cue: green flecks are visible throughout the salad.
Chill and serve
  1. Refrigerate the salad for 2 hours before serving to let the flavors meld. Visual cue: the salad firms up slightly and looks more cohesive when stirred.

Notes

For the best texture, cool the potatoes completely before mixing so the feta doesn’t melt and the dressing doesn’t break. Store covered in the refrigerator up to 3-4 days; leftovers typically taste even better after chilling. Freezing isn’t recommended because potatoes can become grainy. For a lower-dairy option, replace feta with a firm dairy-free feta-style crumble and keep the rest of the dressing the same.