Olive Greek Potato Salad Recipe – Healthy Mediterranean Side Dish
Olive Greek potato salad is a refreshing Mediterranean‑inspired dish made with tender red potatoes, Kalamata olives, cucumbers, tomatoes, and creamy feta cheese. Tossed in a zesty lemon‑herb dressing, this salad is light, flavorful, and perfect as a side dish for picnics, barbecues, or family dinners. It’s a wholesome recipe that brings vibrant flavors to the table.
Equipment
- Large pot (for boiling potatoes)
- Colander
- Mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 2 lbs waxy potatoes (red or Yukon gold), cut into chunks
- 1 cup Kalamata olives, pitted and halved
- ½ cup green olives, sliced
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 tsp sugar (balances acidity)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano (or 1 tbsp fresh)
- Salt and pepper, to taste
Instructions
- Boil potatoes: Place potatoes in salted water, bring to a boil, and cook until tender but firm (12–15 minutes). Drain and let cool slightly.
- Prepare dressing: In a bowl, whisk olive oil, lemon juice, sugar, oregano, salt, and pepper.
- Combine ingredients: Toss warm potatoes with dressing to allow better absorption. Fold in olives and parsley.
- Chill: Refrigerate for at least 30 minutes to let flavors meld.
- Serve: Garnish with extra parsley or lemon slices.
Notes
- Potatoes: Waxy varieties hold shape better than starchy ones.
- Olives: Kalamata add depth, while green olives bring brightness.
- Sugar’s role: Balances lemon acidity without making the salad sweet.
- Make-ahead: Best prepared a few hours in advance for flavor development.
- Variations: Add cucumbers, cherry tomatoes, or feta for extra Mediterranean flair.