Go Back
A fresh Olive Greek Potato Salad in a white bowl, featuring golden potatoes, red onions, black olives, and parsley, sprinkled with paprika.
Maryam

Mediterranean Olive & Feta Potato Salad

This vibrant Olive Greek Potato Salad combines tender potatoes with briny Kalamata olives, salty feta cheese, crisp vegetables, and a zesty lemon-herb dressing for a refreshing and satisfying side dish, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 lbs Yukon Gold Potatoes unpeeled, cut into 1-inch cubes
  • 1 tsp Salt for cooking potatoes
For the Dressing
  • 1/4 cup Olive Oil extra virgin
  • 3 tbsp Lemon Juice freshly squeezed
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
For the Salad Mix-ins
  • 1 cup Kalamata Olives pitted, halved
  • 1/2 cup Feta Cheese crumbled
  • 1/2 cup Red Onion finely diced
  • 1/2 cup Cucumber peeled, seeded, diced
  • 1/4 cup Fresh Parsley chopped
  • 2 tbsp Fresh Dill chopped

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Chef's Knife
  • Colander

Method
 

Cook the Potatoes
  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain the cooked potatoes well using a colander. Let them cool slightly in the colander for about 5 minutes to release some steam; this helps them better absorb the dressing.
Prepare the Dressing
  1. While the potatoes are cooking, in a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, 1/2 teaspoon salt, and black pepper until well combined and emulsified.
Assemble the Salad
  1. Add the slightly cooled, drained potatoes to the bowl with the prepared dressing. Gently toss to coat the potatoes evenly. The warmth of the potatoes will help them absorb the flavors of the dressing.
  2. To the same bowl, add the halved Kalamata olives, crumbled feta cheese, finely diced red onion, diced cucumber, chopped fresh parsley, and chopped fresh dill.
  3. Gently fold all the ingredients together until evenly distributed. Taste and adjust seasoning if necessary (add more salt, pepper, or lemon juice if desired).
  4. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and chill properly.
  5. Serve chilled or at room temperature as a delicious side dish.

Notes

For an alternative texture, you can roast the cubed potatoes instead of boiling them until tender and slightly crispy. This salad is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.