Refreshing Olive Greek Potato Salad (Printable)
Vibrant potato dish with olives, fresh vegetables, and tangy Greek-style dressing for a flavorful side.
# What You’ll 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
# How-to Steps:
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 it holds up beautifully at outdoor parties without any worry
- The dressing actually tastes better after the flavors have mingled for an hour
02 -
- Waxy potatoes are non-negotiable here, starchy ones will turn into mush once dressed
- The salad needs at least 30 minutes of resting time for the flavors to really marry
03 -
- Cut the potatoes while they're still warm, they absorb the dressing better
- Taste the olives before adding salt to the dressing, some brands are saltier than others