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Mediterranean Potato Salad with Feta and Kalamata Olives

Fresh baby potatoes tossed with tangy feta, kalamata olives, herbs, and olive oil dressing for a light Mediterranean side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes yellow or red
  • 1 cup kalamata olives pitted and halved
  • 1 cup feta cheese crumbled
  • 0.5 red onion thinly sliced
  • 0.25 cup fresh dill chopped
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped, optional
For the Dressing
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Whisk

Method
 

  1. Fill a large pot with cold water and add baby potatoes with a generous pinch of salt. Bring to a boil, then reduce to simmer and cook for 15-20 minutes until tender.
  2. While potatoes cook, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper in a small bowl until emulsified.
  3. Drain cooked potatoes and let cool for 5 minutes. Cut larger potatoes in half or quarters while still warm.
  4. Transfer warm potatoes to a large bowl and pour two-thirds of the dressing over them. Toss gently to coat.
  5. Add kalamata olives, sliced red onion, and fresh herbs to the bowl. Toss gently to combine.
  6. Crumble feta cheese over the salad and drizzle with remaining dressing. Give one final gentle toss.
  7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  8. Serve immediately while slightly warm, or refrigerate for at least 30 minutes to serve chilled.

Notes

This salad can be made up to 2 days in advance. Store in an airtight container in the refrigerator for up to 4 days. For best results, reserve some herbs and feta to add just before serving. The flavors develop and improve as the salad sits.