Tender baby potatoes soak up a bright red wine vinegar and oregano dressing while still warm, so every piece carries that tangy, herby flavor straight through. Crisp cucumber, juicy cherry tomatoes, sliced scallions, and briny Kalamata olives add color, crunch, and a little salty punch in every forkful. A generous pour of extra-virgin olive oil ties the whole thing together with that unmistakable, grassy richness the region is known for, and a shower of fresh parsley at the end keeps it tasting garden-fresh. Served at room temperature or lightly chilled, this is the kind of potato salad that gets better as it sits, making it a smart make-ahead side for warm-weather meals. Simple pantry staples and produce-forward ingredients make this an easy, satisfying pick for anyone building meals around a Mediterranean-style plate.
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Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 12–15 minutes, until a fork slides into the thickest piece with no resistance.
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. While still warm, season with 1 tsp salt.
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