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Olive Potato Salad

Olive potato salad with Mediterranean potato, briny olives, and crumbled feta tossed in a lemony oregano dressing. Chilled for 2 hours so the flavors meld for a bright, tangy Greek-style briny salad vibe.
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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: Meditterranean
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
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 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil cubed red potatoes in a Dutch oven over high heat at 212°F (100°C) for 15–20 minutes, until tender when pierced. Drain the potatoes well and spread them on a sheet pan to cool to room temperature.
Combine the salad ingredients
  1. Add cooled red potatoes, mixed olives, feta cheese, and red onion to a mixing bowl and stir gently to combine. Keep tossing lightly so the potato cubes stay intact.
Make the lemon-oregano dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing is evenly blended. Stop whisking when the oregano is suspended and the mixture looks uniform.
Dress and chill
  1. Pour the dressing over the potato mixture and toss gently until the potatoes look evenly coated. Add more salt and pepper if needed to taste.
  2. Add fresh parsley and fold it through the salad. Refrigerate for 2 hours to chill and let the flavors meld before serving.

Notes

For the cleanest texture, cool the boiled potatoes fully before mixing—warm potatoes can soften and break down. Refrigerate in an airtight container up to 3 days; freezer not recommended. If you want a dairy-light option, swap feta for a vegan feta or omit it and increase olives slightly for the briny flavor.