Refreshing Olive Greek Potato Salad (Printable)

Vibrant potato salad blending olives, fresh vegetables, and a zesty Greek dressing for refreshing dining.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs waxy potatoes, scrubbed

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red bell pepper, diced

→ Olives & Cheese

06 - 3/4 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh dill, chopped

→ Dressing

10 - 1/4 cup extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste

# Steps:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15–20 minutes. Drain and let cool slightly.
02 - When cool enough to handle, cut potatoes into bite-sized chunks.
03 - In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No mayonnaise means it stays perfectly fresh during outdoor parties and potlucks even on hot days
  • The Greek-inspired dressing comes together in minutes and keeps in the fridge for days
  • Everything can be prepped ahead so youre not stuck in the kitchen when guests arrive
02 -
  • The dressing tastes much stronger on its own than it does once its tossed with all those potatoes and vegetables
  • Wait until the last possible moment to add the fresh herbs or theyll turn wilted and sad looking
03 -
  • Waxy potatoes like Yukon Gold or red potatoes hold their shape much better than russets which can turn into mush
  • Let the salad sit for at least 15 minutes after tossing so the flavors can really mingle and develop

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