Greek Potato Salad with Lemon, Kalamata Olives, and Feta Recipe

Introduction

This Greek Potato Salad is a fresh and vibrant dish bursting with Mediterranean flavors. It’s a perfect side for picnics, cookouts, or any easy meal where you want a bright, delicious accompaniment.

Ingredients

• 2 lb baby gold or red potatoes, quartered
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ cup red onion, sliced
• ½ cup Kalamata olives, halved
• ⅓ cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ cup chopped parsley
• Optional: ½ cup crumbled feta cheese

Instructions

1. Step 1: Place the quartered potatoes in a pot, cover with cold water, and salt generously. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
2. Step 2: While the potatoes cook, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper to make the dressing.
3. Step 3: Drain the cooked potatoes and toss them with half of the dressing while still warm to absorb the flavors.
4. Step 4: Add the halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives to the potatoes. Mix gently to combine.
5. Step 5: Stir in the chopped parsley, the remaining dressing, and the optional crumbled feta cheese.
6. Step 6: Toss everything together, taste, adjust seasoning if needed, and serve immediately or chilled.

Tips & Variations

• For extra flavor, add a handful of chopped fresh mint or dill in place of parsley.
• Use fingerling potatoes for a more tender texture and attractive presentation.
• If you prefer, swap Kalamata olives for green olives to change the taste profile.
• Make the salad a day ahead to let the flavors meld; just toss again before serving.

Storage

Store the Greek Potato Salad in an airtight container in the refrigerator for up to 2 days. It’s best served chilled or at room temperature. When reheating, warm gently if desired, but the salad is traditionally enjoyed cold or slightly cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, regular potatoes can be used but cut them into similar-sized chunks for even cooking. Baby potatoes tend to hold their shape and texture better in this salad.

How long will this salad keep fresh?

This salad stays fresh in the refrigerator for up to 2 days. Beyond that, the potatoes may become too soft and the flavors can diminish.

Greek Potato Salad with Lemon, Kalamata Olives, and Feta Recipe

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4.8 from 315 reviews

A fresh and vibrant Greek Potato Salad bursting with Mediterranean flavors. This easy-to-make side dish features tender baby potatoes tossed with crisp cucumbers, sweet cherry tomatoes, Kalamata olives, and a zesty lemon-olive oil dressing, finished with fresh parsley and optional creamy feta cheese. Perfect for picnics, cookouts, or any casual meal.

• Author: lina
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb baby gold or red potatoes, quartered

Vegetables & Olives

• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ cup red onion, sliced
• ½ cup Kalamata olives, halved

Dressing

• ⅓ cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp black pepper

Garnish

• ¼ cup chopped parsley
• Optional: ½ cup crumbled feta cheese

Instructions

1. Boil Potatoes: Place the quartered baby potatoes in a pot and cover them with cold water. Salt the water generously and bring it to a boil. Cook the potatoes until they are tender when pierced with a fork, which usually takes about 15-20 minutes.
2. Prepare Dressing: While the potatoes are cooking, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper in a bowl until fully combined to create the zesty dressing.
3. Toss Warm Potatoes with Dressing: Drain the cooked potatoes and return them to the pot or a large mixing bowl. Toss the warm potatoes with half of the dressing, allowing them to absorb the flavors while still warm.
4. Add Vegetables and Olives: Gently fold in the halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives, mixing carefully to combine without mashing the potatoes.
5. Finish Salad: Add the chopped parsley and pour the remaining dressing over the salad. If using, sprinkle the crumbled feta cheese on top.
6. Final Toss and Seasoning: Toss the salad gently to evenly distribute all ingredients and dressing. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or chill before serving.

Notes

• This salad can be made a day ahead and refrigerated, which allows the flavors to meld beautifully.
• Use baby gold or red potatoes for the best texture and flavor.
• To make it vegetarian, omit the feta or choose a plant-based cheese alternative.
• Adjust the amount of garlic and lemon juice to taste for a more intense flavor.

Keywords: Greek potato salad, Mediterranean salad, baby potatoes, summer salad, healthy side dish, picnic salad, feta cheese, Kalamata olives