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Olive Greek Potato Salad

A fresh, vibrant, no-mayo potato salad featuring tender baby potatoes, Kalamata olives, feta cheese, and fresh dill tossed in a zesty lemon-herb vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Greek, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 lbs baby yellow potatoes halved
  • 0.5 cup Kalamata olives pitted and halved
  • 0.5 cup red onion thinly sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh dill chopped
  • 0.25 cup sun-dried tomatoes chopped (optional)
Greek Lemon Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp Dijon mustard
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Small jar or whisking bowl

Method
 

  1. Place halved potatoes in a large pot, cover with cold water, and heavily salt the water. Bring to a boil, then simmer for 10-15 minutes until fork-tender.
  2. While potatoes cook, whisk together the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
  3. Drain the potatoes and let them steam in the colander for 2-3 minutes.
  4. Transfer the warm potatoes to a large serving bowl and toss with 2/3 of the dressing. Let cool to room temperature (about 20 minutes) so they absorb the flavor.
  5. Once cooled, add the sliced red onion, Kalamata olives, sun-dried tomatoes, and fresh dill. Toss to combine.
  6. Gently fold in the crumbled feta cheese and drizzle with the remaining dressing.
  7. Serve immediately at room temperature, or cover and chill for 1 hour to let flavors meld. Best served slightly chilled or at room temp.

Notes

Always dress the potatoes while they are still warm so they absorb the vinaigrette like a sponge. If making ahead, you may want to add a little extra olive oil right before serving, as the potatoes will soak up the dressing overnight.