Go Back

Olive Potato Salad

Olive potato salad with feta and a bright lemon-olive oil dressing. Mediterranean potato salad is boiled until tender, then tossed with briny olives, red onion, and herbs, finished with a 2-hour chill for flavor melding.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb red potatoes cubed
  • 1 cup mixed olives (Kalamata and green) pitted and halved
  • 1 cup feta cheese crumbled
  • 0.5 cup red onion thinly sliced
Lemon-olive dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley chopped
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a large pot of salted water to a boil over high heat, then add the cubed red potatoes and boil until tender, 10–15 minutes, until a knife slides in easily.
  2. Drain the potatoes and spread them out to cool for 10 minutes so the salad won’t steam after dressing.
Combine salad ingredients
  1. In a large bowl, combine the cooled potatoes, pitted halved mixed olives, crumbled feta cheese, and thinly sliced red onion.
Make lemon dressing and toss
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks evenly combined and slightly glossy.
  2. Pour the dressing over the potato mixture and toss gently until everything is coated, avoiding heavy breaking of the potatoes.
  3. Add chopped fresh parsley and toss once more so the herbs stay bright and green.
Chill before serving
  1. Refrigerate the salad for 2 hours before serving so the flavors meld; serve cold or slightly chilled.

Notes

For the best texture, cool the boiled potatoes until they’re warm but not hot before combining with feta and olives. Store covered in the refrigerator for up to 4 days; the flavors deepen after chilling. Freezing isn’t recommended because the potatoes and feta can change texture. For a lighter option, use reduced-fat feta and reduce olive oil to 2 tbsp (you’ll still get the lemon-vinegar tang).