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.
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.
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!
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.
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. :)
