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Fresh Greek Potato Salad Recipe with Kalamata Olives and Feta

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A fresh and flavorful Greek potato salad featuring tender waxy potatoes, Kalamata olives, creamy feta, and a bright lemon-oregano dressing. Perfect as a light, satisfying side dish for summer meals and gatherings.

Ingredients

Scale
  • 2 pounds (900g) waxy potatoes like Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 1 cup (150g) Kalamata olives, pitted and halved
  • 6 ounces (170g) feta cheese, crumbled
  • 1 medium cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1 cup cherry tomatoes, halved (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small clove garlic, minced (optional)
  • Salt and pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat. Cook for about 12-15 minutes, until potatoes are tender but not falling apart. Drain the potatoes in a colander and let them cool to room temperature (about 20 minutes).
  2. While the potatoes cool, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic (if using), oregano, salt, and pepper in a small bowl or jar. Taste and adjust seasoning.
  3. Dice the cucumber, halve the cherry tomatoes, slice the red onion thinly, and chop the parsley.
  4. In a large mixing bowl, gently toss the cooled potatoes with Kalamata olives, cucumber, red onion, cherry tomatoes, and fresh herbs.
  5. Pour the dressing over the salad and toss gently to coat evenly. Sprinkle crumbled feta cheese on top and give a light toss just to distribute without breaking the feta chunks.
  6. Give the salad a final taste and adjust salt, pepper, or lemon juice if needed. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to prevent mushiness. Avoid overcooking potatoes. Let potatoes cool before adding dressing to keep salad fresh and not watery. Add feta cheese last to maintain texture. Salad can be made ahead and refrigerated; add feta just before serving. For dairy-free, omit feta or use plant-based cheese. Rinse olives for lower sodium. Can substitute cucumber with celery in winter.

Nutrition

Keywords: Greek potato salad, Kalamata olives, feta cheese, Mediterranean salad, summer side dish, easy potato salad, healthy salad

Find it online: https://tinastirs.com/fresh-greek-potato-salad-recipe-with-kalamata-olives-and-feta-easy-homemade-side-dish/