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Greek Potato Salad

Greek potato salad with creamy feta, briny olives, and juicy cherry tomatoes, tossed in a lemon-oregano dressing. Cubed red potatoes are boiled until tender, cooled, then chilled for a cohesive Mediterranean-style 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Greek Potato Salad
  • 3 lb red potatoes cubed
  • 1 cup feta cheese crumbled
  • 1 cup Kalamata olives pitted and halved
  • 1 cup cherry tomatoes halved
  • 0.5 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
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, add the cubed red potatoes, and cook until tender, about 12–18 minutes with steady simmering. Visual cue: the tip of a knife slides in easily with little resistance.
  2. Drain the potatoes and cool them to room temperature. Visual cue: they look matte and hold their shape rather than steaming.
Build the salad
  1. Add the cooled potatoes to a mixing bowl and combine with crumbled feta, pitted halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion. Visual cue: the mixture shows even pink-and-white streaks from feta and red tomato pieces throughout.
  2. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks uniform. Visual cue: no dry oregano clumps remain and the liquid turns slightly opaque.
  3. Pour the dressing over the potato mixture and toss gently until everything is lightly coated. Visual cue: potatoes glisten with a thin coating rather than pooling wet dressing.
  4. Fold in the chopped fresh parsley. Visual cue: bright green flecks appear across the top layer.
Chill and serve
  1. Cover and refrigerate the salad for 2 hours before serving. Visual cue: the salad firms up and the flavors look blended and cohesive.

Notes

For the best texture, cool the potatoes to room temperature before dressing so they don’t break down or turn watery. Store covered in the refrigerator for up to 3–4 days; freeze not recommended due to feta texture. For a lighter option, use reduced-fat feta while keeping the olive oil and lemon dressing ratios the same.