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Greek Potato Salad

Greek potato salad with tender cubed potatoes, feta, Kalamata olives, and cherry tomatoes tossed in a lemon-oregano dressing. Serve chilled for a bright Mediterranean-style texture and flavor in every bite.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and mix-ins
  • 3 lb red potatoes
  • 1 cup feta cheese
  • 1 cup Kalamata olives
  • 1 cup cherry tomatoes
  • 0.25 red onion
Lemon-oregano dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.125 cup fresh parsley
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then add the cubed red potatoes and cook until tender, 12 to 18 minutes. Visual cue: potatoes should yield easily when pierced with a fork.
  2. Drain the potatoes and let them cool to room temperature, about 10 minutes. Visual cue: steam should stop and potatoes should no longer feel hot.
Mix the salad base
  1. In a large bowl, combine the cooled potatoes with feta cheese, Kalamata olives, cherry tomatoes, and thinly sliced red onion. Visual cue: feta should be visible throughout the potato mixture.
Make the dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, and salt and pepper until the dressing looks evenly blended. Visual cue: oregano specks should be suspended with no oil streaks.
Dress and chill
  1. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: potatoes should look glossy and evenly speckled.
  2. Add chopped fresh parsley and toss again gently. Visual cue: parsley should be evenly distributed with green flecks on the surface.
  3. Refrigerate the salad for 2 hours before serving. Visual cue: it should look slightly set and more cohesive after chilling.

Notes

For best texture, cool the potatoes fully before dressing so the feta stays creamy instead of melting. Refrigerate leftovers in a covered container for 3 to 4 days; freezing is not recommended. If you want a lighter version, use reduced-fat feta while keeping the same olive-oil dressing ratios.