Dilled Potato Salad With Feta

Yummy. I perked up the dressing a bit with a good squeeze of fresh lemon juice, a teaspoon of dijon mustard, and a teaspoon of sugar. I also cut the oil by one-half -- out of habit.

You just can't go wrong with dill and feta in my book. The topping part would also be great w/ cold pasta to make a pasta salad. We used those roasted red bell peppers that come in a jar & some fresh red pepper that looked like a chili pepper from a local farm. It didn't last 24 hours. :)

The salad wasn't awful, but no, I won't make it again. I had a ton of this leftover after a party because no one would touch it, and I can't blame them. The flavor just wasn't there.

I think this recipe was have been better without the vinegar. The colors were very stunning in the salad bowl. But my family and I agree that the vinegar was just a little too tart for our taste.

I've made this many times and I love it. It may not be that appealing to people at a buffet, but it's a great non-mayo option. I have a lot of people that hate mayo. I bake the potatoes: Preheat oven to 400°. Combine 1T olive oil, 2t pepper, 1/2t salt, and potatoes in a tupperware. Close and shake to coat. Arrange potatoes in a single layer on a pan. Bake at 400f° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl. Place in refrigerator. Other than that I always follow the recipe and it's yummy!

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.