Creamy Dilled Potato Salad with Feta
Tangy potato salad with fresh dill, feta cheese, and crisp vegetables, perfect for picnics and gatherings.
Equipment
- Large bowl
- Saucepan
- Whisk
Ingredients
- 1 large red Bell pepper chopped
- 1 medium Cucumber cut in half lengthwise and sliced
- 3 tbsp chopped fresh Dill
- 4 oz package crumbled Feta cheese
- ½ cup sliced Green onions
- ½ to 1 tsp Salt
- ½ tsp Pepper
- 2 pounds small red Potatoes unpeeled
- â…“ cup red wine Vinegar
- ¼ cup Vegetable or canola oil
Instructions
- 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.
Notes & Wine Advice
Serving Tip:
Chill for at least 2 hours before serving to allow the flavors to meld.
Wine Advice:
Pair with a crisp dry Rosé or a light-bodied Sauvignon Blanc to complement the tangy flavors.
Nutrition values
Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 6 g | Vet: 10 g | Suiker: 3 g