Olive Greek Potato Salad (Print Version)
Zesty Mediterranean potato salad with olives, feta, cucumber, and lemon-oregano dressing; serve chilled or room temp.
# What You Need:
→ Vegetables
01 - 2 pounds baby potatoes, scrubbed and halved
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium cucumber, diced
→ Olives & Cheese
05 - 3/4 cup Kalamata olives, pitted and sliced
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15 to 18 minutes. Drain and allow to cool slightly.
02 - In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, parsley, and dill.
03 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper.
04 - Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
05 - Taste, adjust seasoning as desired, and serve the salad at room temperature or chilled.
# Expert Hints:
01 -
- The tangy lemon-herb dressing soaks into the warm potatoes for a burst of fresh flavor you won't get from the store-bought kind.
- It's as adaptable as your mood—there's always a place for another crunchy veggie or a handful more herbs.
02 -
- Add the dressing while the potatoes are still warm so they soak up every drop—waiting until they’re cold is a missed opportunity.
- A heavy hand with the olives once made things too salty, so measure and taste as you go for the best balance.
03 -
- Letting the potatoes steam off after draining helps the dressing cling better instead of sliding off.
- Rubbing dried oregano between your palms before it hits the bowl brings out an aromatic punch you’d never expect.