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5 from 1 vote

Greek Potato Salad Recipe with Feta Cheese, Kalamata Olives & Oregano Dressing

This flavorful and healthy potato salad is a great change from the standard mayo-laden versions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entrees, Salads
Cuisine: Greek
Keyword: Vegetarian
Servings: 6 Servings
Calories: 220kcal


The Dressing:

The Salad:

  • 2 pounds small Yukon gold or red-skinned potatoes cut into 1/2-inch pieces
  • Salt
  • 2 1/2 ounces 1/2 cups pitted and quartered kalamata olives
  • 1 1/2 cups halved cherry tomatoes
  • 2 ounces feta cheese crumbled


The Dressing:

  • In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.

The Salad:

  • Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
  • Transfer the potatoes to a serving bowl. Add the kalamata olives, cherry tomatoes and feta cheese.
  • Add the dressing and toss gently to combine. Serve.


Serving: 1Serving (1/6 of Salad) | Calories: 220kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 503mg | Potassium: 716mg | Fiber: 5g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 27.6mg | Calcium: 116mg | Iron: 5.6mg