Olive Greek Potato Salad

I love making Olive Greek Potato Salad when I want a fresh, tangy twist on classic potato salad. Instead of a heavy mayonnaise dressing, I toss tender potatoes with briny olives, crisp vegetables, and a bright olive oil and lemon dressing. For me, it’s the perfect side dish that feels light, flavorful, and perfect for warm days.

Why You’ll Love This Recipe

I love how this potato salad feels vibrant and refreshing rather than heavy. The olives add a salty depth, while the lemony dressing keeps everything bright and balanced.

I also appreciate how well it holds up for gatherings and meal prep. The flavors continue to develop as it rests, making it even better after a few hours in the refrigerator. It pairs beautifully with grilled meats, seafood, or as part of a Mediterranean-style spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs baby potatoes, halved
1/2 cup kalamata olives, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup cucumber, diced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

For the dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt to taste
Black pepper to taste

Directions

1. I place the halved baby potatoes in a large pot of salted water and bring it to a boil.

2. I cook the potatoes for about 12–15 minutes, until fork-tender but not mushy.

3. I drain the potatoes and let them cool slightly.

4. In a small bowl, I whisk together the olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and black pepper.

5. I transfer the warm potatoes to a large bowl and pour the dressing over them, tossing gently so they absorb the flavor.

6. I add the kalamata olives, cherry tomatoes, red onion, cucumber, feta cheese, and parsley.

7. I mix everything carefully to avoid breaking the potatoes.

8. I refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: About 1 hour

Variations

I sometimes add chopped roasted red peppers or artichoke hearts for extra Mediterranean flavor. When I want a stronger olive taste, I include a mix of green and kalamata olives.

If I prefer a creamier version, I stir in a spoonful of Greek yogurt while keeping the olive oil base. I also enjoy adding a pinch of crushed red pepper flakes for subtle heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time.

Before serving, I stir the salad and sometimes add a small drizzle of olive oil or an extra squeeze of lemon to freshen it up. I serve this salad chilled or at room temperature, so reheating isn’t necessary.

FAQs

Can I make this potato salad ahead of time?

Yes, I often prepare it several hours in advance. It tastes even better after chilling.

What type of potatoes work best?

I prefer baby potatoes or Yukon Gold because they hold their shape well and have a creamy texture.

Can I make this salad dairy-free?

Yes, I simply omit the feta cheese or replace it with a dairy-free alternative.

Should I peel the potatoes?

I usually leave the skins on for extra texture and nutrients, especially when using baby potatoes.

How do I keep the potatoes from becoming mushy?

I cook them just until fork-tender and avoid overboiling. I also handle them gently when mixing.

Conclusion

I find Olive Greek Potato Salad to be a refreshing and flavorful alternative to traditional potato salad. The combination of tender potatoes, briny olives, crisp vegetables, and bright dressing creates a beautifully balanced dish. Whenever I want a light yet satisfying side with Mediterranean flair, this recipe is always a favorite in my kitchen.