Olive Greek Potato Salad (Printable View)
Potatoes, Kalamata olives, feta, veggies and lemon-oregano dressing for a bright Mediterranean side.
# Ingredient List:
→ 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 Prepare:
01 - Bring a large pot of salted water to a rapid boil. Add the baby potatoes and simmer until fork-tender, 15 to 18 minutes. Drain thoroughly and allow them to cool slightly.
02 - In a spacious mixing bowl, add the cooked potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and dill.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified.
04 - Pour the herb dressing over the salad mixture and toss gently to coat all components evenly without breaking the potatoes.
05 - Taste and adjust seasoning with additional salt or pepper as desired. Serve at room temperature or lightly chilled.
# Expert Suggestions:
01 -
- The tangy herb dressing seeps into every bite, making it more exciting than classic mayo-based versions.
- It's one of those reliable crowd-pleasers, with briny olives and creamy feta waking up even tired taste buds.
02 -
- Never toss the salad while the potatoes are piping hot or the feta turns gummy and sad.
- Don't skip drying the olives after slicing, or you'll dilute the punchy dressing.
03 -
- I once skipped salting the potato water, and the salad turned flat—never again.
- Letting the salad sit for 15 minutes before serving turns every bite bright and flavorful.