Tangy potato salad with fresh dill, feta cheese, and crisp vegetables, perfect for picnics and gatherings.
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
- ⅓ 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 | Carbohydrates: 25 g | Protein: 6 g | Fat: 10 g | Sugar: 3 g