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Cold Potato Salad With Tomatoes, Olives and Feta

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“This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.”
20hrs 30mins

Ingredients Nutrition


  1. Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
  2. Transfer to a large bowl and cool to room temperature.
  3. Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
  4. Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
  5. Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
  6. Add in crumbled feta cheese; mix to combine.
  7. Place in a large glass bowl and place the sliced eggs around the edge of bowl.
  8. Cover and refrigerate for a minimum of 5 hours before serving.

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