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.
How to Make It
Step 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.
Step 2
Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
Step 3
Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine. Cover and chill at least 2 hours.
You May Like
KER1117's Review
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.
aimeeh's Review
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!
MattyWalt's Review
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.
Terrylady1's Review
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.
leannegb's Review
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.
Guezzie's Review
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. :)
LindaKraft's Review