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Greek Potato Salad

Greek potato salad with feta, Kalamata olives, and a bright lemon-oregano dressing. Cubed red potatoes are boiled until tender, cooled, then tossed for a creamy, tangy Mediterranean-style side dish with fresh parsley and juicy tomatoes.
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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: 415
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
  • 0.5 red onion thinly sliced
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp dried oregano dried
Toppings
  • 1 cup feta cheese crumbled
  • 1 cup Kalamata olives pitted and halved
  • 1 cup cherry tomatoes halved
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil over high heat, then add the cubed red potatoes and boil until tender, about 12-15 minutes with visible bubbling. Drain well and spread the potatoes on a sheet pan to cool.
Build the salad
  1. In a large bowl, combine the cooled potatoes with the feta cheese, Kalamata olives, cherry tomatoes, and thinly sliced red onion, mixing so the feta is evenly distributed. Fold gently to keep the potato cubes intact.
Make the lemon-oregano dressing
  1. Whisk the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper in a bowl until the dressing looks uniform and glossy. Taste and adjust salt and pepper as needed.
Dress, chill, and serve
  1. Pour the dressing over the potato mixture and toss gently until every piece is coated. Add the chopped fresh parsley and toss once more.
  2. Cover and refrigerate for 2 hours before serving, so the flavors meld and the dressing chills thoroughly, 40°F (4°C) or colder.

Notes

For best texture, cool the boiled potatoes fully before dressing so they don’t break down or turn watery. Refrigerate in an airtight container up to 3 days; freezer is not recommended due to salad texture. For a dairy-light swap, use a feta-style plant-based crumbled cheese (choose one that melts/crumbles well) and follow the same dressing steps.