Save This dish features boiled waxy potatoes mixed with sliced red onion, cucumber, cherry tomatoes, and Kalamata olives. A dressing of olive oil, red wine vinegar, garlic, Dijon mustard, and oregano adds tang. Fresh parsley, dill, and crumbled feta cheese finish it with brightness and creaminess. Serve chilled or at room temperature for a refreshing, Mediterranean-inspired side perfect for warm days.
Last summer, my neighbor Maria brought this potato salad to our block party and I literally hovered over the bowl the entire afternoon. The combination of creamy potatoes with those salty Kalamata olives just hit differently in the heat. She finally laughed and wrote the recipe down for me on the back of a napkin. Now it is the only potato salad that shows up at my house from June through September.
I made this for my sister's baby shower last month and watched three different people ask for the recipe. My cousin actually admitted she normally skips potato salad at potlucks but went back for seconds. Something about the briny olives and crisp vegetables makes it feel like a real salad, not just a mayo delivery system. The feta on top sort of ties it all together.
Ingredients
- Waxy potatoes: I have learned the hard way that russets just fall apart, so grab Yukon Golds or red potatoes and leave the skin on for texture
- Red onion: Thin slices are key here, too thick and you will get that harsh onion bite in every bite
- Kalamata olives: These bring the salty brine that makes this Greek instead of just another potato salad
- Feta cheese: Wait to crumble this until the end so those creamy bits stay distinct
- Fresh herbs: The parsley and dill combo is non-negotiable, dried herbs just will not give you that bright punch
Instructions
- Start your potatoes:
- Drop scrubbed potatoes into cold salted water and bring to a bubble, then let them go until a knife slides through easily but they are not falling apart
- Prep while they cook:
- Thin slice your onion, dice the cucumber and bell pepper into bite-sized pieces, and halve those cherry tomatoes so every forkful gets multiple colors
- Cool and cut:
- Let the potatoes drain and cool just enough to handle, then chunk them into pieces that will not require a knife at the table
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt and pepper until it thickens slightly
- Toss it all together:
- Combine potatoes and vegetables in your biggest bowl, pour the dressing over, and fold gently so you do not mash those tender potatoes
- Finish with the good stuff:
- Sprinkle in fresh parsley, chopped dill, and crumbled feta, then give it one last light toss before serving
Save This was the first dish that disappeared at our July fourth cookout. My brother who usually says potato salad is boring actually took the leftover container home. Seeing people genuinely excited about a side dish feels pretty good.
Make It Yours
Sometimes I swap in fresh oregano from the garden if I have it growing. The flavor is softer and more floral than dried, worth seeking out if you are feeling fancy.
Serving Ideas
This pairs perfectly with anything hot off the grill. I especially love it beside lemon herb chicken or skewers because the lightness balances everything out.
Storage Tips
The salad actually tastes better the next day after the flavors have time to mingle. Just hold off on the herbs and feta until you are ready to serve.
- Store in an airtight container for up to three days
- Giving it a quick stir before serving redistributes the dressing
- Bring to room temperature for about 20 minutes before eating
Save Hope this becomes your go-to summer side too. There is something satisfying about a dish that tastes even better the second day.
Recipe Questions & Answers
- → What type of potatoes work best?
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Waxy potatoes like Yukon Gold or red potatoes hold their shape well after boiling and provide a creamy texture.
- → Can I prepare this in advance?
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Yes, boil and chop the potatoes beforehand. Add herbs and cheese just before serving to maintain freshness.
- → How can I add more zing to the salad?
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Incorporate sliced radishes or capers for an extra burst of flavor and texture contrast.
- → Is this dish suitable for vegetarian and gluten-free diets?
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Yes, it contains no gluten and is vegetarian, but note the presence of dairy from feta cheese.
- → What pairs well with this salad?
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This salad complements grilled fish, chicken, or Mediterranean mezze platters beautifully.
- → How should the dressing be combined?
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Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified before tossing with the salad.
