Go Back

Olive Potato Salad

Olive Potato Salad is a Greek-style Mediterranean potato salad with briny olives, crumbled feta, and a bright lemon-oregano dressing. Cubed red potatoes are boiled until tender, chilled for 2 hours, and tossed for a tangy, herb-fresh bite.
Print Recipe Pin Recipe
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: 410
Ingredients Equipment Method Notes

Ingredients
  

Olive potato salad
  • 3 lb red potatoes
  • 1 cup mixed olives Kalamata and green, pitted and halved
  • 1 cup feta cheese crumbled
  • 0.5 cup 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
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil in a Dutch oven over high heat. Add the cubed red potatoes and boil until tender, 10–15 minutes, until a knife slides in easily.
  2. Drain the potatoes in the Dutch oven and let them cool completely for 10–15 minutes so the dressing won’t get oily.
Make the salad base
  1. Combine the cooled potatoes, mixed olives, feta cheese, and red onion in a bowl. Toss gently until the ingredients are evenly distributed.
Whisk the lemon dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until smooth and combined, about 30 seconds.
  2. Pour the dressing over the potato mixture and toss gently until everything is coated, 1–2 minutes.
Chill and serve
  1. Fold in the fresh parsley. Refrigerate the salad for 2 hours before serving so the flavors meld.

Notes

For best texture, cool the boiled potatoes fully before dressing so they stay tender and don’t turn greasy. Store covered in the refrigerator for up to 3 days; freeze is not recommended because feta and olives can change texture. For a dairy-light option, use a firm vegan feta-style crumble instead of feta to keep the briny, tangy flavor.