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Greek Potato Salad

Greek potato salad with feta, Kalamata olives, and lemon-oregano dressing. Cubed red potatoes are boiled until tender, tossed with briny toppings, then chilled for a tangy, savory bite.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Greek toppings
  • 1 cup feta cheese
  • 1 cup Kalamata olives
  • 1 cup cherry tomatoes
  • 0.5 red onion
  • 0.25 cup fresh parsley
Lemon-oregano dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the cubed red potatoes and boil until tender, 10-15 minutes. You should see the cubes break apart easily when pierced with a fork.
  2. Drain the potatoes and cool them until they’re no longer steaming, about 10 minutes. They should look matte and hold their shape without being hot.
Build the salad
  1. Combine the cooled potatoes, crumbled feta cheese, pitted and halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion in a bowl. Toss lightly just until everything is evenly distributed.
Make the lemon-oregano dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks uniform, about 30-60 seconds. The mixture should smell bright and herbaceous.
Dress and chill
  1. Pour the dressing over the potato mixture and toss gently until glossy and coated. Stop when you see the potatoes take on a light sheen.
  2. Add the chopped fresh parsley and fold in once, just to distribute. The salad should show green flecks throughout.
  3. Refrigerate the salad to chill for 2 hours. It should look slightly set and taste more cohesive when served cold.

Notes

For best texture, cool the potatoes completely before mixing so they don’t melt the feta. Store in an airtight container in the refrigerator for up to 3 days; the flavors improve after chilling. Freezing is not recommended. If you want a lighter version, swap half the feta with low-fat feta for fewer calories while keeping the salty tang.