Olive Greek Potato Salad (Printable View)
Mediterranean potato salad with olives, feta, cherry tomatoes and lemon-oregano dressing. Best chilled.
# What You'll Need:
→ Vegetables
01 - 2 pounds baby potatoes, scrubbed and halved
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium cucumber, diced
→ Olives & Cheese
05 - 3/4 cup Kalamata olives, pitted and sliced
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Fill a large pot with salted water and bring to a boil. Add halved baby potatoes and cook until fork-tender, approximately 15 to 18 minutes. Drain using a colander and allow potatoes to cool slightly.
02 - Transfer the cooked potatoes to a large mixing bowl. Add cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, parsley, and fresh dill.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until the dressing is emulsified.
04 - Pour the dressing over the salad components. Gently toss with a spatula or large spoon until all items are evenly coated.
05 - Taste the salad and adjust seasoning to preference. Serve chilled or at room temperature, as desired.
# Expert Advice:
01 -
- This is the secret I tell everyone: its the punchy herb dressing that takes regular potatoes into light, lively territory.
- Once you taste creamy potatoes and salty olives together, youll keep craving them for every picnic and potluck.
02 -
- Never dress the salad while the potatoes are still hot (I learned this with one too-mushy batch—it loses all its texture).
- Whisk the dressing just before tossing so the herbs stay bright, not muddy.
03 -
- Steam dry the potatoes in the colander after draining to avoid a watery salad (a minute or two is plenty).
- Gently use your hands to toss for even dressing distribution and to keep potato pieces intact.