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Greek Potato Salad

Greek potato salad with tender red potatoes, feta, Kalamata olives, and a bright lemon-oregano dressing. Chilled for 2 hours so the potatoes absorb the tang and herbs for a Mediterranean-style side 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: Greek
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, cubed Cube into 3/4-inch pieces for even cooking.
Salad add-ins
  • 1 cup feta cheese, crumbled Use white feta for classic Greek flavor.
  • 1 cup Kalamata olives, pitted and halved Halving helps distribute salty bites throughout.
  • 1 cup cherry tomatoes, halved Halve for juicy bursts without crowding.
  • 0.5 red onion, thinly sliced Slice thin so it mellows in the chill.
  • 0.25 cup olive oil For the lemon-oregano dressing.
  • 3 tbsp lemon juice Fresh is best; bottled works in a pinch.
  • 2 tbsp red wine vinegar Adds tang and balances the feta.
  • 1 tsp dried oregano Dried oregano is traditional and punchy.
  • 0.25 cup fresh parsley, chopped Adds a fresh finish right before chilling.
  • Salt and pepper to taste Season the dressing and potatoes to your preference.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil over high heat, then add the red potatoes and cook until tender, about 10–15 minutes. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes in a colander and spread them on a sheet pan to cool, about 10 minutes. The surface should look dry and steam should stop coming off.
Build the salad
  1. In a large mixing area, combine the cooled potatoes with the feta cheese, Kalamata olives, cherry tomatoes, and red onion. Toss until the add-ins are evenly distributed through the potatoes.
Make and dress
  1. Whisk the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper in a bowl until the dressing looks combined. The oregano should be suspended throughout, not clumped at the bottom.
  2. Pour the dressing over the potato mixture and toss gently to coat everything. Use a light hand so the tomatoes stay intact.
Chill and serve
  1. Add the chopped parsley and toss once more to mix it through. The salad should look bright and speckled with green herbs.
  2. Refrigerate the salad for 2 hours before serving. It should be cold, lightly saucy, and the onions should taste mellow.

Notes

Pro tip: cool the potatoes until no longer steaming so the feta and dressing don’t melt into a watery texture. Store covered in the refrigerator for up to 3 days (best within 48 hours). Freezing is not recommended because the tomatoes and feta texture can break down. For a lighter option, use reduced-fat feta and swap part of the olive oil for a few extra tablespoons of lemon juice.