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Olive Greek Potato Salad served in a bowl with fresh herbs and olives.

Olive Greek Potato Salad

A vibrant and delicious potato salad featuring baby potatoes, Kalamata olives, and a simple dressing that elevates your potluck game.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes Look for fresh baby potatoes for better flavor.
  • 1 cup Kalamata olives, pitted and halved Trader Joe's Kalamatas are recommended for taste and price.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled Feta adds a tangy flavor to the salad.
  • 1/4 cup fresh parsley, chopped
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar Enhances the flavor profile.
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Use as needed for seasoning.

Method
 

Preparation
  1. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool before cutting them in half.
Mixing
  1. In a large bowl, combine the potatoes, olives, cherry tomatoes, red onion, feta cheese, and parsley.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Pour the dressing over the potato mixture and gently toss to combine.
Serving
  1. Serve chilled or at room temperature.

Notes

This salad can be made a few hours or a day ahead—let it chill to marry the flavors. For a heartier dish, consider adding roasted chickpeas or grilled chicken.