Dilled Potato Salad With Feta

4.0 8
4 stars

Invite the flavor of Greece to your next cookout by serving a potato salad tossed with crumbled feta cheese. The rich, smooth cheese highlights the tart red wine vinegar and the crunchy fresh veggies.



  • 2 pounds small red potatoes, unpeeled
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 3 tablespoons chopped fresh or 1 tablespoon dried dill
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large red bell pepper, chopped
  • 1 cucumber, cut in half lengthwise and sliced
  • 1/2 cup sliced green onions
  • 1 (4-ounce) package crumbled feta cheese


Cook Time:
Prep Time:
Chill: 2 Hours

  1. Bring potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut potatoes into quarters.
  2. Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
  3. Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours.

May 2005