Dilled Potato Salad With Feta

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.


  • Yield: Makes 6 to 8 servings


  • 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 none to 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 none large red bell pepper, chopped
  • 1 none cucumber, cut in half lengthwise and sliced
  • 1/2 cup sliced green onions
  • 1 none (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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Dilled Potato Salad With Feta Recipe