Description
A fresh and tangy Olive Greek Potato Salad that swaps out mayo for olive oil and lemon packed with tender potatoes, Kalamata olives, feta, red onion, and herbs for a Mediterranean twist on a classic side dish.
Ingredients
2 lbs baby potatoes, halved
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
Juice of 1 lemon
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 cup Kalamata olives, halved
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Instructions
1. Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and cool slightly.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
3. In a large mixing bowl, combine potatoes, olives, tomatoes, and red onion.
4. Pour dressing over the salad and toss gently to coat.
5. Sprinkle with feta cheese and parsley before serving.
6. Serve warm or chilled.
Notes
You can use green olives or a mix of both for extra color.
Add chopped cucumber or bell pepper for more crunch.
Great for picnics or BBQs since it has no mayo and travels well.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Greek potato salad, olive potato salad, Mediterranean side dish, no mayo salad, feta potato salad