Go Back

Olive Potato Salad

Olive potato salad with Greek-style olives, feta, and a bright lemon dressing. Cubed red potatoes are boiled until tender, then tossed until creamy-custardy in texture with briny olives and herbs.
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
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook cubed red potatoes until tender, 15-20 minutes. Drain the potatoes and cool completely so the dressing won’t slide off.
Mix the potato salad
  1. In a large bowl, combine the cooled potatoes with mixed olives, feta, and thinly sliced red onion. Fold gently to keep the feta crumbly and the potato cubes intact.
Make the lemon-oregano dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks evenly combined. Taste and adjust salt and pepper to your liking.
Dress, chill, and serve
  1. Pour the dressing over the potato mixture and toss gently until everything is coated. Add chopped parsley and toss once more for bright green flecks.
  2. Refrigerate the salad for 2 hours before serving to let the potatoes absorb the lemon-olive flavor. Keep it covered to prevent the herbs from drying out.

Notes

For best texture, cool the boiled potatoes fully before mixing so they don’t break down or dilute the dressing. Refrigerate in a covered container for up to 4 days; the flavor improves after a few hours and can be served cold straight from the fridge. Freezing isn’t recommended due to feta texture. For a dairy-light option, use a feta-style plant-based crumble and add a little extra lemon juice to keep the tang bright.