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Bring a large pot of water to a boil. Add a pinch of salt, potatoes, and chopped onion. Cook until potatoes can be pierced with a fork— tender but firm. Approximately 15 minutes. Drain potatoes and let cool.
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Pour Greek dressing onto potatoes, stir to coat, allowing the dressing to absorb as evenly as possible. This step can also be done when potatoes are still warm.
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Once potatoes have cooled completely, add in mayonnaise, mashing potatoes as you stir until desired potato salad consistency is achieved.
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Toss in feta cheese and kalamata olives, combine until well distributed. Add pepper if desired.
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Refrigerate until ready to serve.