Greek Potato Salad with Feta and Olives
Recipe Guy
American | Party and Potluck | Fil-Am Fusion
Warm potatoes take the lemon-oregano dressing first; feta, olives, cucumber, and tomatoes follow with a lighter hand. This Greek-style potato salad relies on distinct chunks and a bright olive-oil dressing, with salty cheese and olives doing much of the seasoning.
About This Recipe
Yukon Gold or baby potatoes form the base, simmered from cold salted water until tender but still intact. Draining well and letting steam escape keeps cooking water from becoming an unintended part of the dressing.
Lemon juice and red wine vinegar sharpen the olive oil, while grated garlic and dried oregano carry the aromatics. Fold that dressing through the warm potatoes before adding the more delicate ingredients. Cucumber, tomatoes, red onion, and herbs provide contrast, and feta should remain in recognizable pieces.
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.
Cooking Notes
- Cut the potatoes to similar sizes before they enter the cold water. Test several pieces near the end; a single tender small piece does not tell you that the largest is ready.
- Whisk the dressing before adding potatoes, then fold instead of beating the mixture around the bowl. Save the gentlest handling for the feta and halved tomatoes.
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
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.
Should I dress the potatoes hot or cold?
Use warm potatoes after draining and letting steam escape. Toss them with the dressing at that point, then add the mix-ins gently and chill the finished salad before serving.
Why does this potato salad turn watery in the bowl?
Look first at drainage: water left on the potatoes loosens the measured dressing. Let them steam off as directed, and avoid adding rinse water from the cucumber or tomatoes with the mix-ins.
