Refreshing Olive Greek Salad

Standing in my friend Maria's tiny kitchen in Athens, sweating from the summer heat while she taught me how Greeks actually make potato salad. No heavy mayonnaise, she insisted, just good olive oil and whatever vegetables look fresh at the morning market. I was skeptical until that first bite, bright and tangy and somehow lighter than anything I'd ever called potato salad before.

Last July I made this for a backyard barbecue where half the guests claimed to hate potato salad. They watched me toss it together, skeptical about the lack of mayo, but went back for thirds. Someone even asked if I'd cater their wedding, which feels like a slight overreaction but I'll take the compliment.

Ingredients

• Waxy potatoes: Yukon Gold or red potatoes hold their shape beautifully and don't turn to mush when tossed with dressing
• Red onion: Thin slices bring a sharp bite that mellows perfectly in the tangy dressing
• Cucumber: Adds crucial crunch and freshness that balances the rich olives
• Cherry tomatoes: They burst in your mouth and release juices that mingle with the dressing
• Red bell pepper: Provides sweet crunch and gorgeous color contrast
• Kalamata olives: These are non-negotiable for authentic Greek flavor and briny depth
• Feta cheese: Creamy, salty, and the perfect counterpoint to the sharp vegetables
• Fresh parsley and dill: This herb combination is what makes it taste like summer in a bowl
• Extra virgin olive oil: Use your best quality oil here because you can really taste it
• Red wine vinegar: Adds the signature tang that cuts through the oil and potatoes
• Dijon mustard: Helps emulsify the dressing and adds a subtle depth
• Fresh garlic: One clove is plenty to add warmth without overpowering
• Dried oregano: Dried actually works better here than fresh for that classic Greek flavor

Instructions

Start your potatoes:

Place scrubbed potatoes in a large pot with cold, salted water and bring to a boil, then cook until just tender when pierced with a knife, about 15 to 20 minutes.

Prep while you wait:

Dice your cucumber, halve those cherry tomatoes, slice your red onion into thin rings, and chop the bell pepper into small pieces.

Cool and cut:

Drain the potatoes and let them cool until you can handle them comfortably, then cut into bite-sized chunks while they're still warm.

Build the base:

In your largest bowl, combine the potatoes with all the vegetables and those gorgeous Kalamata olives.

Whisk the magic:

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until it comes together into a silky dressing.

Dress it up:

Pour the dressing over the salad and toss everything gently so every piece gets coated without breaking up the potatoes.

Finish with flair:

Add fresh parsley, dill, and crumbled feta, then give it one last light toss before serving.

Save

My cousin texts me every summer asking for this recipe, claiming it's the only thing her teenagers will actually eat at family picnics. There's something about the combination of salty feta and tangy dressing that makes even vegetable-haters suddenly interested in salad.

Making It Ahead

You can prep everything a day in advance, just keep the dressing, herbs, and feta separate until serving time. The potato and vegetable mixture actually benefits from sitting overnight in the fridge, developing deeper flavors as everything marinates together.

Serving Suggestions

This potato salad shines alongside grilled lamb chops, roasted chicken, or even as part of a Mediterranean mezze spread with hummus and warm pita bread. It's substantial enough to be a light lunch on its own too.

Customization Ideas

Try adding capers for extra brine or thinly sliced radishes for more crunch and color. Chickpeas make a lovely protein addition if you want to turn this into a heartier main dish.

• Squeeze fresh lemon juice over the top right before serving for extra brightness
• Toasted pine nuts or walnuts add wonderful crunch and richness
• Swap fresh mint for some of the dill in early summer when it's growing wild

Save

This is the potato salad that finally made me understand why some dishes become legends. Every summer gathering deserves something this fresh and vibrant on the table.

Recipe FAQs

→ What type of potatoes work best for this salad?

Waxy potatoes such as Yukon Gold or red potatoes hold their shape well when boiled, giving a firm texture ideal for this salad.

→ Can this salad be prepared in advance?

Yes, it can be made up to one day ahead. For best freshness, add the fresh herbs and crumbled feta just before serving.

→ What kind of olives are used in this dish?

Kalamata olives, pitted and halved, provide a briny depth that complements the fresh vegetables and potatoes.

→ How is the dressing made?

The dressing is a mix of extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and black pepper whisked together until emulsified.

→ Can this dish accommodate dietary restrictions?

It is vegetarian and gluten-free by default. For a vegan option, omit the feta or substitute with vegan cheese alternatives.

→ What enhances the flavor profile in this salad?

Fresh parsley and dill herbs add aromatic brightness, while the combination of vegetables and tangy dressing balances rich and fresh notes perfectly.