Refreshing Olive Greek Salad

The first time I brought this potato salad to a neighborhood potluck, three people asked for the recipe before they even finished their plates. Something about the briny olives and that bright Greek dressing makes people forget they are eating potato salad at all.

I started making this for outdoor concerts after discovering that traditional potato salads turned sad and watery in the sun. This one holds up beautifully and somehow tastes even better after sitting for a few hours.

Ingredients

• Waxy potatoes: These hold their shape better than russets and have a creamy texture that works perfectly in salads
• Red wine vinegar: The backbone of the Greek dressing and what gives it that characteristic bright tang
• Kalamata olives: Their intense brininess is essential and much better than regular black olives
• Feta cheese: Use a good quality Greek feta for the best flavor and creamy texture
• Fresh herbs: The combination of parsley and dill makes this taste distinctly Mediterranean

Instructions

Cook the potatoes:

Place potatoes in cold salted water, bring to a boil, and cook until tender but not falling apart, about 15 to 20 minutes.

Prep the potatoes:

Let them cool enough to handle, then cut into bite-sized chunks while still slightly warm.

Combine vegetables:

Mix potatoes with red onion, cucumber, cherry tomatoes, red bell pepper, and olives in a large bowl.

Make the dressing:

Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.

Dress the salad:

Pour the dressing over the vegetables and toss gently to coat everything evenly.

Add the finishing touches:

Fold in the parsley, dill, and crumbled feta, being careful not to break up the cheese too much.

Serve:

Taste and adjust seasoning, then serve chilled or at room temperature.

Save

My sister-in-law who claims to hate potato salad went back for thirds at our last family barbecue, and now she asks me to bring it to every gathering.

Making It Ahead

You can prepare everything up to a day in advance, just keep the herbs, feta, and dressing separate until about an hour before serving. This prevents the herbs from wilting and the feta from becoming too soft.

Vegetarian Variations

Skip the feta entirely or use a dairy-free alternative to make this vegan. I have found that adding extra olives and a sprinkle of nutritional yeast helps compensate for the salty, savory element that feta provides.

Perfect Pairings

This salad shines alongside grilled fish, especially salmon or swordfish, but it also works beautifully with roasted chicken or lamb burgers. The bright, acidic flavors cut through rich meats perfectly.

• Grilled shrimp with lemon and herbs
• Mediterranean chicken kebabs
• Simple roasted vegetables

Save

There is something joyful about a salad that feels like a vacation in a bowl, bringing that Greek island sunshine right to your table.

Recipe FAQs

→ What type of potatoes work best for this salad?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well after boiling, making them ideal.

→ Can I prepare the salad ahead of time?

Yes, you can cook and cool potatoes in advance, but add fresh herbs and cheese just before serving for optimal flavor.

→ How should the dressing be mixed?

Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together until fully emulsified.

→ Is it possible to make a vegan version?

Simply omit the feta cheese or substitute it with a plant-based alternative for a vegan-friendly dish.

→ What dishes pair well with this salad?

This salad complements grilled fish, chicken, or a variety of Mediterranean-inspired mains beautifully.