Prep Time:
15 Mins
Cook Time:
35 Mins
Chill Time:
2 Hours
Yield:
Makes 6 to 8 servings

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.

Ratings & Reviews

LindaKraft's Review

Terrylady1
June 15, 2012
N/A

KER1117's Review

MattyWalt
June 29, 2011
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

LindaKraft
April 29, 2011
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

aimeeh
August 05, 2010
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

KER1117
May 05, 2010
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

leannegb
September 09, 2009
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

Guezzie
July 24, 2009
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. :)