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Greek Potato Salad

Greek potato salad with tender cubed red potatoes, salty feta, Kalamata olives, and a lemon-oregano dressing. Chilled for 2 hours so the flavors meld and the salad tastes bright and tangy.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek Potato Salad
  • 3 lb red potatoes, cubed
  • 1 cup feta cheese, crumbled
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion, thinly sliced
  • 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 and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the red potatoes in a Dutch oven until tender, about 10–15 minutes. You’ll know they’re ready when a fork slides in easily.
  2. Drain the potatoes and cool them to room temperature, about 10 minutes. Stop the cooking by letting steam escape so the cubes don’t turn mushy.
Mix the salad
  1. Combine the cooled potatoes with the feta cheese, Kalamata olives, cherry tomatoes, and red onion. Toss until the ingredients are evenly distributed and the feta looks crumbled throughout.
  2. Whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper. Keep whisking until the dressing looks uniform and glossy.
  3. Pour the dressing over the potato mixture and toss gently to coat. Use a light hand so the potato cubes stay intact.
  4. Add the fresh parsley and toss again just to combine. The herbs should be visible as bright green flecks.
Chill and serve
  1. Refrigerate the salad for 2 hours before serving. The potatoes should look chilled and the dressing should cling to the surfaces.

Notes

For best texture, cool the boiled potatoes to room temperature before dressing so they don’t break down or turn watery. Store covered in the refrigerator up to 3 days; freeze is not recommended because potatoes and feta can change texture. For a lighter option, use reduced-fat feta (same amount) to cut calories while keeping the tangy Greek flavor.