This was fabulous. The flavor was really good and I wouldn't change a thing. Our guests loved it too. My one complaint is that it did not keep well. It was barely edible the next day.
Dilled Potato Salad With Feta
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Chill: 2 Hours
- 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
- 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.
- Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
- Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours.
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