This Olive Greek Potato Salad brings bright Greek flavors to a classic side. The potatoes are tender and creamy. Kalamata olives add a salty bite. Fresh cucumber and cherry tomatoes add crunch and color. A simple oregano and red wine vinegar dressing ties it all together. If you like hearty salads with Mediterranean flair, you might also enjoy this mouthwatering creamy healthy tuna pasta salad for another make-ahead option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 260 kcal (approximate)
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 650 mg
Why Make This Olive Greek Potato Salad
This salad is fresh, bright, and easy. It pairs hearty potatoes with tangy feta and salty Kalamata olives. The dressing is light, not creamy, so the vegetables shine. It makes a great picnic side, potluck dish, or weeknight vegetable main. The colors look inviting on a plate — deep purple olives, red cherry tomatoes, green cucumber, and white feta. The texture mixes soft potatoes with crunchy vegetables and crumbly cheese.
How to Make Olive Greek Potato Salad
Make tender potatoes, toss with crisp vegetables, and dress with a zesty oregano vinaigrette. The steps are quick. Most work is hands-off while potatoes cook. Chill the salad to let flavors blend, or serve it right away for a fresher bite.
Ingredients:
- 2 pounds of baby potatoes
- 1 cup of Kalamata olives, pitted and halved
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup of feta cheese, crumbled
- 3 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Directions:
Step 1: Preparation
Bring a large pot of salted water to a boil. Wash the baby potatoes and add them to the boiling water. Salt the water so the potatoes absorb flavor while they cook.
Step 2: Cooking
Boil the baby potatoes until a fork slides in easily, about 12–15 minutes depending on size. Drain the potatoes and set them aside to cool until you can handle them.
Step 3: Mixing
Once the potatoes are cool, cut them into halves or quarters. In a large bowl, combine the cut potatoes, Kalamata olives, halved cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled feta cheese.
Step 4: Finishing
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad. Toss gently so the potatoes stay intact. Serve chilled or at room temperature.
How to Serve Olive Greek Potato Salad
Serve this salad cold or slightly cool. It pairs well with grilled meats, roasted fish, or as part of a mezze spread. Garnish with extra crumbled feta, a sprinkle of oregano, or a drizzle of olive oil for shine. For a picnic, pack it in a chilled container and add a lemon wedge on the side.
How to Store Olive Greek Potato Salad
- Refrigerator: Store in an airtight container for up to 3–4 days. Flavors mellow over time.
- Freezing: Not recommended. The vegetables and feta change texture when frozen.
- Make-ahead tip: Dress the salad just before serving for the freshest texture, or store the dressing separately and toss within a few hours.
Expert Tips for Perfect Olive Greek Potato Salad
- Pick firm baby potatoes for even cooking. Uniform size helps them cook at the same rate.
- Salt the boiling water well. It seasons the potatoes from the inside.
- Cool potatoes slightly before cutting to avoid mushy edges.
- Drain olives and pat dry if packed in brine to avoid an overly salty salad.
- Taste and adjust salt after adding feta and olives; they add saltiness.
- Let the salad rest 30 minutes in the fridge if you want the flavors to meld.
- For extra freshness, add chopped fresh parsley or dill just before serving.
Delicious Variations
- Add fresh lemon zest and a squeeze of lemon juice for brighter acidity.
- Swap dried oregano for fresh chopped oregano or fresh thyme.
- Add roasted red peppers for smoky sweetness.
- Use small red potatoes or fingerlings instead of baby potatoes for a different texture.
- Add cooked chickpeas or white beans for more protein and fiber.
- For a creamier version, whisk in 2 tablespoons plain Greek yogurt to the dressing.
Frequently Asked Questions
Q: Can I use a different type of olive?
A: Yes. Black or Castelvetrano olives work well. Kalamata give a briny, fruity flavor. If you use milder olives, you may want to add a pinch more salt.
Q: Do I need to peel the potatoes?
A: No. Baby potatoes have thin skins that add texture and nutrients. Leave the skin on for best flavor and appearance.
Q: How do I make this less salty?
A: Rinse the olives and drain them well. Use low-sodium feta or reduce the amount of feta. Taste before adding extra salt.
Q: Can I add fresh herbs?
A: Absolutely. Chopped parsley, dill, or mint brighten the salad. Add fresh herbs right before serving to keep them vibrant.
Q: Is this salad good for meal prep?
A: Yes. It stores well for 3–4 days in the fridge. Keep the dressing separate if you plan to store it longer to keep vegetables crisp.
Q: Can I warm the salad?
A: You can serve it warm or at room temperature. Warm potatoes absorb dressing nicely, but the fresh vegetables will be less crisp.
Q: What pairs well with this salad for a main?
A: Grilled chicken, lamb skewers, fish, or a simple roasted vegetable platter all pair nicely.
Conclusion
This Olive Greek Potato Salad is a simple way to bring Mediterranean flavors to your table. It offers creamy potatoes, crunchy vegetables, and tangy feta in a light oregano vinaigrette. Try it for summer cookouts, casual dinners, or make-ahead lunches. For another quick Greek-style take on potato salad, see this 25-Minute Greek Potato Salad Recipe | foodiecrush — it’s a helpful comparison if you want a slightly different dressing and method. Enjoy making it, and feel free to tweak the ingredients to match your taste.
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Olive Greek Potato Salad
- Total Time: 30
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright and flavorful Greek-inspired potato salad with Kalamata olives, cherry tomatoes, cucumbers, and a light oregano dressing.
Ingredients
- 2 pounds baby potatoes
- 1 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Wash the baby potatoes and add them to the boiling water, salting the water for flavor absorption.
- Boil the potatoes until fork-tender, about 12-15 minutes. Drain and cool.
- Once cool, cut the potatoes into halves or quarters. In a large bowl, combine the potatoes, Kalamata olives, cherry tomatoes, cucumber, red onion, and feta.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently. Serve chilled or at room temperature.
Notes
For the freshest texture, dress the salad just before serving. Enjoy as a picnic side or with grilled meats.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
