Dill Potato Salad with Feta Cheese
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 SERVINGS 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
Scale
- 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.