Greek Potato Salad with Lemon, Kalamata Olives, and Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Finish Salad: Add the chopped parsley and pour the remaining dressing over the salad. If using, sprinkle the crumbled feta cheese on top.
- 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
