Ingredients
Scale
- 2 pounds small red or Yukon gold potatoes, scrubbed and halved
- 1/2 cup extra virgin olive oil (preferably Greek or Italian)
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
- 1/2 teaspoon garlic powder (or 1 small clove minced)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup cucumber, diced (English cucumber preferred for fewer seeds)
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped (optional but recommended for freshness)
Substitution tips: If you can’t find Kalamata olives, Castelvetrano olives provide a milder, buttery flavor. For a dairy-free version, omit the feta or swap with a vegan cheese alternative. If lemons aren’t in season, a splash of white wine vinegar adds a lovely tang.
Instructions
- Start by placing your halved potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are just tender when pierced with a fork, about 12-15 minutes. Be careful not to overcook—they should hold their shape.
- Drain the potatoes and set them aside to cool slightly. While still warm, transfer them to a large mixing bowl. This helps the potatoes absorb the dressing better.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, Dijon mustard, salt, and pepper until well combined and emulsified. This dressing is the heart of the salad and brings all the flavors together.
- Pour the dressing over the warm potatoes and gently toss to coat. The warmth of the potatoes will soak up the dressing beautifully.
- Add the diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese to the bowl. Gently fold everything together, taking care not to break up the potatoes too much.
- Finish with freshly chopped parsley for a burst of color and freshness. Taste and adjust seasoning if needed—sometimes an extra squeeze of lemon or pinch of salt really brightens the flavors.
- Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to meld. This step is key—I remember my Nonna Rosa always insisted on letting her salads rest so every bite was bursting with flavor.
- Before serving, give the salad a gentle toss and add a little more olive oil or lemon juice if it seems dry. Serve chilled or at room temperature for the best experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
