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Olive Greek Potato Salad

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Olive Greek Potato Salad is a fresh and tangy twist on classic potato salad, made with tender baby potatoes, briny olives, crisp vegetables, and a bright olive oil and lemon dressing.

Ingredients

  • 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

Instructions

  1. Place halved baby potatoes in a large pot of salted water and bring to a boil.
  2. Cook for 12–15 minutes until fork-tender but not mushy.
  3. Drain and let potatoes cool slightly.
  4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and black pepper.
  5. Transfer warm potatoes to a large bowl and gently toss with the dressing.
  6. Add kalamata olives, cherry tomatoes, red onion, cucumber, feta cheese, and parsley.
  7. Mix carefully to avoid breaking the potatoes.
  8. Refrigerate for at least 30 minutes before serving.

Notes

  • Add roasted red peppers or artichoke hearts for extra Mediterranean flavor.
  • Use a mix of green and kalamata olives for deeper olive taste.
  • Stir in a spoonful of Greek yogurt for a slightly creamier texture.
  • Add crushed red pepper flakes for subtle heat.
  • Store in the refrigerator for up to 4 days.
  • Refresh with a drizzle of olive oil or squeeze of lemon before serving.

Nutrition

Find it online: https://recipesbyliza.com/olive-greek-potato-salad/