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Greek Potato Salad

Greek salad-inspired Greek potato salad with creamy feta, briny olives, and a bright lemon-oregano dressing. Cubed potatoes are boiled until tender, cooled, then tossed for a chilled, fork-tender Mediterranean-style side.
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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
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool
  1. Bring a large pot of water to a boil, then add cubed red potatoes and cook until tender, 10-15 minutes. The potatoes should offer no resistance when pierced with a fork.
  2. Drain the potatoes and spread them out to cool until no longer steaming, about 10-15 minutes. Stop when the surface feels warm-not-hot.
Build the potato mixture
  1. In a large bowl, combine cooled potatoes, feta cheese, Kalamata olives, cherry tomatoes, and thinly sliced red onion. Toss just until everything is evenly distributed.
Make the lemon-oregano dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the mixture looks uniform, about 30 seconds. Aim for a cohesive dressing with no oregano clumps.
Toss and chill
  1. Pour the dressing over the potato mixture and toss gently until the potatoes are lightly coated. The salad should look glossy rather than wet-puddled.
  2. Add chopped fresh parsley and toss again to distribute the herbs. Refrigerate for 2 hours before serving so the flavors meld.

Notes

For the best texture, cool the potatoes until just warm before combining—hot potatoes can soften the feta too much. Store covered in the refrigerator for up to 3 days; leftovers do freeze, but the texture may soften after thawing. For a lighter option, use reduced-fat feta and cut the olive oil by 1 tablespoon while keeping the lemon-vinegar balance.