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Greek potato salad with feta cheese, olives, cherry tomatoes and dill in serving bowl

Greek-Style Potato Salad

This Greek-style potato salad is a refreshing twist on the classic with tender potatoes, briny olives, fresh vegetables, and tangy feta cheese in a bright lemon-oregano dressing. It's served at room temperature and actually gets better as it sits, making it perfect for meal prep and potlucks. Light, flavorful, and completely addictive.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek
Calories: 445
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 800 g Yukon Gold potatoes cut into 2cm cubes
  • 15 g salt for boiling water
For the Dressing
  • 80 ml extra virgin olive oil
  • 45 ml fresh lemon juice about 1.5 lemons
  • 2 cloves garlic about 8g, minced
  • 5 g dried oregano
  • 4 g salt
  • 2 g black pepper
  • 3 g Dijon mustard
For the Salad
  • 150 g cherry tomatoes halved
  • 100 g cucumber diced
  • 80 g red onion thinly sliced
  • 80 g Kalamata olives pitted and halved
  • 100 g feta cheese crumbled
  • 15 g fresh dill chopped
  • 10 g fresh parsley chopped

Method
 

Boil the Potatoes
  1. Place 800g potatoes (2cm cubes) in a large pot and cover with cold water by 2–3cm. Add 15g salt, bring to a boil, then reduce to a steady simmer and cook 12–15 minutes until tender but still holding their shape—fork should slide in easily, but cubes shouldn’t collapse when stirred. Drain thoroughly and let steam off for 3–5 minutes so the dressing doesn’t get watered down.
Make the Dressing
  1. While potatoes cook, whisk 80ml olive oil, 45ml lemon juice, 8g minced garlic, 5g oregano, 4g salt, 2g black pepper, and 3g Dijon mustard until emulsified. Whisk until the mixture looks slightly creamy and unified, not separated; this helps it coat warm potatoes evenly.
Dress Warm Potatoes
  1. Transfer drained potatoes to a large mixing bowl while still warm. Pour about half the dressing (about 80ml) over the potatoes and toss gently with a spatula to avoid breaking the cubes. Let sit 10 minutes—warm potatoes absorb flavor instead of leaving the dressing only on the surface.
Add Vegetables
  1. Once potatoes cool to room temperature, add 150g cherry tomatoes, 100g cucumber, 80g red onion, and 80g olives. Pour over the remaining dressing and toss gently until evenly distributed; if the salad looks dry, toss longer before adding anything extra—the dressing often needs time to coat.
Add Cheese and Herbs
  1. Add 100g crumbled feta, 15g dill, and 10g parsley. Fold gently so feta stays in soft crumbles rather than turning into paste and the potato cubes keep their shape.
Chill and Serve
  1. Cover and refrigerate at least 30 minutes (or up to 24 hours) so flavors integrate. Before serving, let stand at room temperature ~15 minutes so the olive oil loosens and the lemon/herbs taste brighter. Toss once more, then taste and adjust salt/pepper if needed.

Notes

This salad is built around dressing warm potatoes first. Warm starch absorbs lemon, garlic, and oregano, giving you flavor through the potato instead of only on the outside. Skipping that wait makes the salad taste flatter and more oily.
Don’t overcook the potatoes. If cubes are falling apart in the pot, the salad will turn starchy and muddy once you mix in vegetables. Start checking at 10–11 minutes if your cubes are small or your potatoes are very starchy.
Serve slightly cool or at room temperature, not ice-cold. Cold dulls both lemon and herbs and makes olive oil feel heavy. Fifteen minutes on the counter fixes the flavor more effectively than adding extra lemon.
Storage: holds well up to 3 days refrigerated. Keep tightly covered; if it dries slightly, revive with a small drizzle of olive oil and a squeeze of lemon (optional) right before serving.