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Olive Potato Salad

Olive Potato Salad is a Greek-style, briny salad with cubed red potatoes tossed in a lemon-olive oil dressing, plus feta, olives, and fresh parsley. Chill it for 2 hours so the flavors meld while the potatoes stay tender and biteable.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
Olives and dairy
  • 1 cup mixed olives (Kalamata and green) pitted and halved
  • 1 cup feta cheese crumbled
  • 0.5 cup red onion thinly sliced
Lemon dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste
Herbs
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add cubed red potatoes and boil until tender, about 20 minutes. Visual cue: a knife should slide in easily with little resistance.
  2. Drain the potatoes and cool them until no longer steaming. Visual cue: the cubes look dry on the surface and are warm, not hot.
Build the salad
  1. Combine the cooled potatoes, pitted and halved mixed olives, crumbled feta cheese, and thinly sliced red onion in a bowl and toss to distribute evenly. Visual cue: feta flecks and olive pieces are visible throughout.
Mix the lemon-oregano dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks uniform. Visual cue: the mixture turns slightly opaque and evenly speckled with oregano.
Toss and chill
  1. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: the potatoes look glossy and the olives and feta cling to the cubes.
  2. Add chopped fresh parsley and toss again. Visual cue: green flecks are evenly scattered across the salad.
  3. Refrigerate the salad for 2 hours before serving. Visual cue: it thickens slightly as flavors meld and the potatoes become more flavorful.

Notes

For best texture, cool the potatoes before dressing so the feta doesn’t melt and the olive pieces stay distinct. Store in the refrigerator up to 3 days; freeze is not recommended because potatoes and feta can change texture. For a lighter option, use reduced-fat feta and reduce olive oil by 1 tablespoon.