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Olive Potato Salad

Olive potato salad with Mediterranean potato, olives, feta, and a bright lemon-oregano dressing. Cubed potatoes are boiled until tender, cooled, then gently tossed for a briny salad with creamy feta and fresh herbs.
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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: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Olive Potato Salad
  • 3 lb red potatoes, cubed
  • 1 cup mixed olives (Kalamata and green), pitted and halved
  • 1 cup feta cheese, crumbled
  • 0.5 cup 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. Bring a pot of water to a boil, then add the cubed red potatoes and cook until tender, about 20 minutes. Visual cue: a fork slides into the center with little resistance.
  2. Drain the potatoes and cool them until no longer hot. Visual cue: steam stops rising from the potatoes and they feel just warm or room temperature.
Mix the salad base
  1. In a mixing bowl, combine the cooled potatoes, mixed olives, feta cheese, and sliced red onion. Visual cue: the ingredients look evenly distributed with purple olive specks and white feta throughout.
Make the lemon dressing
  1. Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until the dressing looks uniform and slightly glossy. Visual cue: the oregano suspends evenly instead of clumping at the bottom.
Toss, chill, and serve
  1. Pour the dressing over the potato mixture and toss gently until everything is coated. Visual cue: the potatoes look lightly lacquered rather than dry.
  2. Add the chopped fresh parsley and toss once more. Visual cue: green flecks appear on the surface of the salad.
  3. Refrigerate the salad for 2 hours to let the flavors meld before serving. Visual cue: the salad firms up slightly and tastes brighter after chilling.

Notes

For best texture, cool the potatoes fully before dressing so they don’t become mushy or break down. Store covered in the refrigerator for up to 4 days; freezing is not recommended because feta can become grainy after thawing. If you want a dairy-light version, use a firm plant-based feta-style cheese for similar salty, briny flavor.