If you’re looking for a fresh, flavorful side dish that’s a little lighter than traditional potato salad, this Dill Potato Salad with Feta Cheese is about to become your new favorite. Tender red potatoes are tossed with tangy red wine vinegar, dried dill, crisp cucumber, sweet bell pepper, scallions, and creamy feta cheese for a simple salad that tastes like summer in every bite.
Unlike mayonnaise-based potato salads, this version is bright, refreshing, and perfect for warm-weather gatherings. Whether you’re serving it alongside grilled burgers, barbecue chicken, steak, or sandwiches, this easy potato salad is always a crowd-pleaser.
The best part? It comes together with just a handful of simple ingredients and actually tastes even better after it chills in the refrigerator for a few hours.
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Why You’ll Love This Dill Potato Salad
- No mayonnaise required
- Perfect for picnics, potlucks, and cookouts
- Light and refreshing flavor
- Easy to make ahead
- Naturally gluten-free
- Loaded with fresh vegetables and feta cheese
- Great served cold on hot summer days
Ingredients
- 3 pounds red potatoes, cut into bite-sized pieces
- 3 tablespoons red wine vinegar
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bell pepper, chopped
- 1 cucumber, sliced and quartered
- 4 scallions, thinly sliced
- 1 cup crumbled feta cheese
Instructions
- Place the red potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 12-15 minutes.
- Drain the potatoes and allow them to cool for about 10 minutes.
- Transfer the warm potatoes to a large serving bowl.
- Pour the red wine vinegar over the potatoes and sprinkle with the dried dill, salt, and black pepper. Toss gently to coat. The warm potatoes will absorb the flavors as they cool.
- Add the chopped bell pepper, cucumber, and scallions. Toss until everything is evenly combined.
- Gently fold in the crumbled feta cheese.
- Refrigerate for at least one hour before serving for the best flavor.
- Garnish with additional dill and feta cheese if desired.
Notes
- Dressing the potatoes while they’re still warm helps them absorb the vinegar and seasonings.
- Fresh dill can be substituted for dried dill. Use about 2 tablespoons chopped fresh dill.
- This salad tastes even better the next day after the flavors have had time to develop.
- For extra flavor, drizzle with a little olive oil before serving.
Variations
Add More Vegetables
Try adding diced celery, cherry tomatoes, or red onion for additional color and crunch.
Make It a Meal
Add grilled chicken, shrimp, or chickpeas to turn this potato salad into a complete lunch or light dinner.
Extra Mediterranean Flavor
Add sliced Kalamata olives and a squeeze of fresh lemon juice.
What to Serve with Dill Potato Salad
This feta potato salad pairs perfectly with:
Dill Potato Salad with Feta Cheese
- Total Time: 30 minutes
- Yield: 8–10 SERVINGS 1x
Description
This Dill Potato Salad with Feta Cheese is a fresh alternative to traditional mayonnaise-based potato salad. The combination of tender red potatoes, crunchy vegetables, tangy red wine vinegar, and creamy feta creates a light and flavorful side dish that’s perfect for summer entertaining.
Ingredients
- 3 pounds red potatoes, cut into bite-sized pieces
- 3 tablespoons red wine vinegar
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper, chopped
- 1 cucumber, sliced and quartered
- 4 scallions, thinly sliced
- 1 cup crumbled feta cheese
Instructions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for 12-15 minutes or until fork tender.
- Drain and allow the potatoes to cool slightly.
- Transfer the warm potatoes to a large bowl.
- Drizzle with red wine vinegar and sprinkle with dill, salt, and pepper. Toss gently to coat.
- Add the chopped bell pepper, cucumber, and scallions.
- Toss until evenly combined.
- Fold in the crumbled feta cheese.
- Refrigerate for at least 1 hour before serving.
- Garnish with extra feta and dill if desired.
Notes
- Dressing the potatoes while they’re warm helps them absorb the vinegar and seasonings.
- For even more flavor, prepare the salad several hours in advance.
- Fresh dill can be substituted for dried dill. Use 2 tablespoons chopped fresh dill.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: MEDITERRANEAN INSPIRED
Frequently Asked Questions
Can I make dill potato salad ahead of time?
Yes! In fact, it’s even better after a few hours in the refrigerator. You can make it up to one day ahead.
What potatoes work best for potato salad?
Red potatoes are ideal because they hold their shape well after cooking and have a creamy texture.
Can I use fresh dill instead of dried dill?
Absolutely. Substitute 2 tablespoons fresh chopped dill for the dried dill.
How long does potato salad last?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage
Keep refrigerated in an airtight container for up to 3 days. Stir gently before serving.
Final Thoughts
This Easy Dill Potato Salad with Feta Cheese is everything a summer side dish should be—simple, fresh, colorful, and packed with flavor. The combination of tender red potatoes, crisp vegetables, tangy red wine vinegar, and creamy feta cheese creates a delicious potato salad that feels light yet satisfying. Whether you’re headed to a backyard barbecue, family picnic, or weeknight cookout, this easy recipe deserves a spot on the table.
