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Olive Potato Salad

Olive Potato Salad is a Greek-style Mediterranean potato salad with briny olives, crumbled feta, and a lemon-oregano dressing. Cubed potatoes are boiled tender, cooled, then tossed until creamy with olives, onion, and fresh parsley.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 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
Lemon-olive dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley chopped
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a pot of water to a boil, add the cubed red potatoes, and boil until tender, about 10 to 15 minutes. Drain and spread potatoes on a sheet pan to cool for 5 to 10 minutes until no longer hot.
Combine salad ingredients
  1. In a large bowl, combine the cooled potatoes with mixed olives, crumbled feta, and thinly sliced red onion. Gently fold until the ingredients are evenly distributed with visible potato cubes and olive pieces.
Mix the dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the oregano is suspended and the dressing looks uniform. Taste and adjust seasoning so the flavor is bright and briny.
Toss, garnish, and chill
  1. Pour the dressing over the potato mixture and toss gently until everything is coated without breaking up the potatoes. Visual cue: the feta should lightly cling to potatoes and onions should look glossy.
  2. Add chopped fresh parsley and toss again just to distribute the herbs. Refrigerate for 2 hours to let flavors meld, covered, until the salad is cold and set.
  3. Serve the Olive Potato Salad straight from the refrigerator. For best texture, keep it chilled until serving and spoon portions to show the olives and feta throughout.

Notes

Pro tip: cooling the potatoes briefly prevents feta from softening too much and keeps the salad from turning watery. Refrigerate in a covered container for up to 4 days; freeze is not recommended because potatoes and olives can change texture. For a dairy-light option, use a reduced-fat or plant-based feta substitute while keeping the lemon-oregano dressing the same.