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Refreshing Olive Greek Potato

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By Emily Carver • February 22nd, 2026
A close-up of the Refreshing Olive Greek Potato Salad showing tender potato chunks, halved cherry tomatoes, and Kalamata olives with crumbled feta. Save to Pinterest
A close-up of the Refreshing Olive Greek Potato Salad showing tender potato chunks, halved cherry tomatoes, and Kalamata olives with crumbled feta. | comfortbowlkitchen.com

This salad combines tender waxy potatoes with briny Kalamata olives and fresh vegetables like cucumber and cherry tomatoes. A tangy dressing of olive oil, red wine vinegar, Dijon mustard, and herbs adds bright Mediterranean flavors. Feta cheese and fresh parsley and dill bring creamy and herbaceous notes. Enjoy chilled or room temperature as a refreshing side dish that complements grilled dishes or light meals. Easy to prepare in about 40 minutes, it’s perfect for summer gatherings and wholesome dining.

My neighbor Maria brought this to our first block party, and I went back for thirds before asking for the recipe. Something about those briny Kalamata olives cutting through creamy potatoes just woke up my entire palate. Now it's the only potato salad that disappears first at every summer gathering.

Last summer I made this for a beach picnic and my cousin kept stealing bites straight from the bowl. The potatoes soak up that tangy dressing like little flavor sponges, and the feta adds just the right salty kick. Everyone asked where I bought it, which is always the best compliment.

Ingredients

  • Waxy potatoes: Yukon Gold or red potatoes hold their shape beautifully and dont turn mealy like russets would
  • Red onion: Thinly sliced gives you those pretty purple rings and a mild bite that mellows in the dressing
  • English cucumber: Fewer seeds means crunchier texture, but regular cucumbers work if you scoop out the seeds
  • Cherry tomatoes: Halving them releases their juices into the dressing, creating an instant sauce
  • Kalamata olives: These are nonnegotiable for that authentic Greek taste and gorgeous dark color contrast
  • Feta cheese: Crumble it right before serving so it stays creamy and doesnt dissolve completely
  • Fresh parsley and dill: The herb combo is what makes this sing, dried herbs simply wont do here
  • Extra virgin olive oil: Use the good stuff since the flavor really shines in this simple dressing

Instructions

Cook the potatoes perfectly:
Start potatoes in cold salted water so they cook evenly, then test with a paring knife they should slide off with no resistance but still hold their shape
Prep while potatoes cool:
Slice your vegetables and halve those tomatoes, letting everything hang out in a large bowl thats big enough for tossing later
Whisk up the magic:
Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt and pepper until the mixture looks creamy and thickened
Time for the toss:
Pour that gorgeous dressing over warm potatoes first, they drink it up better, then add all your vegetables and olives
Finish with finesse:
Gently fold in fresh herbs and crumbled feta at the end, taste one more time, and adjust salt if needed
In a white bowl, the Refreshing Olive Greek Potato Salad glistens with a light dressing, fresh dill, and crisp cucumber pieces, ready to serve. Save to Pinterest
In a white bowl, the Refreshing Olive Greek Potato Salad glistens with a light dressing, fresh dill, and crisp cucumber pieces, ready to serve. | comfortbowlkitchen.com

This recipe saved me when my sister announced she was bringing her new Greek boyfriend to dinner. I wanted something that felt like home to him but still approachable. He took one bite and told me it tasted exactly like his yia yias, which might be the highest compliment Ive ever received in my kitchen.

Make It Your Own

Sometimes I toss in capers when I want extra brine, or thinly sliced radishes for more crunch and color. My friend adds avocado even though thats completely not traditional, but honestly its pretty brilliant.

Serving Suggestions

This potato salad shines beside grilled lamb chops or lemon herb chicken. I also love it stuffed into pita bread with some extra hummus for a shockingly good lunch the next day.

Storage And Timing

The flavors get even more vibrant after sitting, so this is your ideal make ahead dish. Just wait to add the fresh herbs and feta until right before serving, otherwise everything gets a little sad and wilted.

  • Add fresh herbs and feta within an hour of serving for brightest flavor
  • Store in an airtight container and itll keep for 3 days in the fridge
  • Bring to room temperature for 20 minutes before serving for best taste
Brightly lit photo of the Refreshing Olive Greek Potato Salad on a summer table, paired with grilled chicken and garnished with fresh parsley. Save to Pinterest
Brightly lit photo of the Refreshing Olive Greek Potato Salad on a summer table, paired with grilled chicken and garnished with fresh parsley. | comfortbowlkitchen.com

Theres something so satisfying about a potato salad that doesnt rely on heavy mayonnaise. This one feels lighter, brighter, and somehow more like a celebration on a plate.

Recipe Questions & Answers

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and offer a pleasant texture for the salad.

Yes, cook and cool the potatoes ahead. Add herbs and feta just before serving to keep freshness.

Whisk the olive oil with vinegar, mustard, garlic, and oregano vigorously until fully combined and smooth.

Omit the feta or substitute it with a plant-based cheese alternative to keep it vegan-friendly.

This salad complements grilled fish, chicken, or Mediterranean-style meals perfectly, adding bright and refreshing flavors.

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A close-up of the Refreshing Olive Greek Potato Salad showing tender potato chunks, halved cherry tomatoes, and Kalamata olives with crumbled feta.
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Refreshing Olive Greek Potato

Vibrant mix of potatoes, olives, fresh vegetables, and zesty Mediterranean dressing for a cool side.

Prep 20m
Cook 20m
Total 40m
Servings 4
Difficulty Easy

Ingredients

Potatoes

  • 1.5 lbs waxy potatoes, such as Yukon Gold or red potatoes, scrubbed

Vegetables

  • 1 small red onion, thinly sliced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, diced

Olives & Cheese

  • 3/4 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled

Fresh Herbs

  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

1
Boil the Potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15 to 20 minutes. Drain and let cool slightly.
2
Cut the Potatoes: When cool enough to handle, cut potatoes into bite-sized chunks.
3
Combine Vegetables: In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
4
Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
5
Dress the Salad: Pour the dressing over the salad and toss gently to coat.
6
Add Herbs and Cheese: Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
7
Season and Serve: Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Additional Information

Equipment Needed

  • Large pot
  • Cutting board and knife
  • Large mixing bowl
  • Whisk
  • Small bowl

Nutrition (Per Serving)

Calories 270
Protein 6g
Carbs 28g
Fat 15g

Allergy Information

  • Contains dairy (feta cheese).
  • Olives may be processed in facilities handling nuts; check labels if allergies are a concern.
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Emily Carver

Home cook sharing easy, wholesome comfort meals and kitchen tips for everyday family life.