Refreshing Olive Greek Potato Salad (Printable Version)

A zesty mix of tender potatoes, olives, crisp vegetables, and fresh herbs with a bright Mediterranean dressing.

# What You Need:

→ Potatoes

01 - 1.5 lbs waxy potatoes, scrubbed

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red bell pepper, diced

→ Olives & Cheese

06 - 3/4 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh dill, chopped

→ Dressing

10 - 1/4 cup extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15–20 minutes. Drain and let cool slightly.
02 - When cool enough to handle, cut potatoes into bite-sized chunks.
03 - In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No mayo means this salad stays fresh and vibrant for hours at summer parties
  • The tangy Greek dressing soaks into warm potatoes creating incredible depth
  • Everything can be prepped ahead and assembled in minutes
02 -
  • Do not overcook the potatoes or they will turn into mush when you toss them with the dressing
  • Add the dressing while potatoes are still slightly warm so they absorb more flavor
  • Wait until just before serving to add the fresh herbs so they stay vibrant and don't wilt
03 -
  • Cut your vegetables and olives roughly the same size as the potato chunks for the best eating experience
  • Let the dressed salad sit at room temperature for 15 minutes before serving to wake up all the flavors

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