Ingredients
Scale
- 2 pounds baby red potatoes or Yukon Gold potatoes
- 1 cup Kalamata olives, pitted and halved
- 4 ounces crumbled feta cheese
- 1/2 cup finely chopped red onion
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Wash the potatoes thoroughly, then place them in a large pot and cover with cold, salted water. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes depending on size.
- Step 2: Drain the potatoes immediately and let them cool slightly (about 10 minutes) until they are still warm but safe to handle. Cut the warm potatoes into bite-sized pieces (quarters or halves) and place them in a large mixing bowl.
- Step 3: Prepare the dressing while the potatoes cool: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully emulsified.
- Step 4: Add the prepared ingredients to the bowl with the potatoes: the halved Kalamata olives, chopped red onion, and chopped fresh parsley. Pour the lemon-oregano dressing over the mixture and gently toss to ensure all the potatoes are lightly coated.
- Step 5: Gently fold in the crumbled feta cheese, being careful not to overmix, which would cause the feta to disintegrate. Serve the salad immediately while warm, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Cover and refrigerate leftovers for up to 3 days; the salad is best when served at least room temperature, never straight from the fridge.
- For maximum flavor absorption, ensure the potatoes are still pleasantly warm when you toss them with the lemon-oregano dressing, allowing the starches to soak up the seasoning.
- If the salad has been fully chilled, allow it to rest on the counter for 15 minutes before serving to let the flavors open up and the olive oil dressing slightly soften.
- This vibrant side dish is perfect served alongside grilled chicken, lamb skewers (souvlaki), or baked fish, and pairs wonderfully with a simple cucumber and tomato salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American