Greek Potato Salad with Feta and Olives
Recipe Guy
Recipe draft | American | Party and Potluck | Fil-Am Fusion
A Mediterranean potato salad with feta, Kalamata olives, cucumber, tomatoes, red onion, lemon, olive oil, and oregano.
Why make it: This version turns the uploaded inspiration into an original, testable home recipe with clear shopping notes and a practical cooking process.
About This Recipe
A Mediterranean potato salad with feta, Kalamata olives, cucumber, tomatoes, red onion, lemon, olive oil, and oregano.
Why You Will Love It
- Practical for U.S. kitchens: the shopping list uses ingredients that are realistic to find in Filipino, Asian, and mainstream grocery stores.
- Built for testing: the process separates prep, cooking, finishing, and serving so you can adjust it after a trial batch.
- Flexible but focused: variation posts keep one core method and show exactly where the flavors change.
- Review-ready: the draft uses the same recipe card, quick facts, table of contents, tips, and FAQ structure as the rest of the site.
Ingredient Notes
Potatoes
Yukon Gold potatoes stay creamy and hold shape better than russets.
Dressing
Season the dressing boldly because potatoes mute salt and acid.
Temperature
Warm potatoes absorb dressing better than fully cold potatoes.
Greek Potato Salad with Feta and Olives Recipe
A Mediterranean potato salad with feta, Kalamata olives, cucumber, tomatoes, red onion, lemon, olive oil, and oregano.
Shopping List
- potatoes
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove
- Salt and black pepper
- 1 1/2 cups cherry tomatoes
- 1 English cucumber
- 1/2 cup Kalamata olives
- 1/4 cup red onion
- 3/4 cup feta cheese
- Fresh parsley or dill
Ingredients
Potatoes
- 2 1/2 pounds Yukon Gold or baby potatoes
- 1 tablespoon kosher salt for the cooking water
Dressing
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, grated
- Salt and black pepper
Mix-Ins
- 1 1/2 cups cherry tomatoes, halved
- 1 English cucumber, sliced
- 1/2 cup Kalamata olives
- 1/4 cup red onion, sliced
- 3/4 cup feta cheese
- Fresh parsley or dill
Instructions
- Cut potatoes into even pieces and place them in salted cold water.
- Simmer until tender but not falling apart.
- Drain well and let steam escape for 10 minutes.
- Whisk the dressing in a large bowl.
- Fold warm potatoes into the dressing so they absorb flavor.
- Add mix-ins gently so the potatoes stay chunky.
- Taste and adjust salt, pepper, acid, or sweetness.
- Chill before serving unless the recipe is meant to be served warm.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Greek Potato Salad with Feta and Olives
- Salt the water: Seasoning starts inside the potato, not just on the outside.
- Drain thoroughly: Watery potatoes make loose salad.
- Fold gently: Use a spatula to avoid mashed potato texture.
- Chill before serving: Most creamy versions taste better after resting.
How To Serve And Store
Serve slightly chilled or room temperature with grilled chicken, fish, lamb, or vegetarian platters.
Common Questions
Can I make it ahead?
Yes. Most versions improve after a few hours in the refrigerator.
How long does it keep?
Refrigerate up to 4 days.
Can I use red potatoes?
Yes. They hold shape well.
How long can it sit out?
Keep creamy salads under 2 hours at room temperature.
Testing note: Use this draft as the starting formula, then record sweetness, salt, texture, and timing adjustments after the first cook.
Recipe developed as an original Filipino-American Cooking draft for testing and review.
