Dill Potato Salad with Feta a delicious Greek-style, mayo-free potato salad. Sometimes mayonnaise in a potato salad just feels rather heavy. This potato salad has a lighter flair to it.
Dill pickle lovers absolutely have been loving my Dill Pickle Potato Salad, but if you just like the flavor of fresh dill without the pickles, then this potato salad might be for you.
Some people really like sweet pickles in their potato salad. I can’t relate to those people- haha. I love sweet pickles on their own, but in my opinion, dill just works so much better in a potato salad. Potato salad isn’t supposed to be sticky sweet. But I know there are parts of the United States where sweet pickles are desired.
I like to call this potato salad sort of “Greek Style” because it does have some great flavors of a good Greek Salad. Fresh dill, red bell pepper, cucumber and feta cheese are all prominent in the recipe. It’s a delicious potato salad with a vinegar-based dressing. It’s very different from a classic potato salad, but that’s what makes it so good. Enjoy!
Dill Potato Salad
- 2 pounds small red potatoes, unpeeled
- ⅓ cup red wine vinegar
- ¼ cup vegetable or canola oil
- 3 tablespoons chopped fresh dill
- ½ to 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large red bell pepper, chopped finely
- 1 medium cucumber, cut in half lengthwise and sliced
- ½ cup sliced green onions
- 4 ounces crumbled feta cheese
- Bring the potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut the potatoes into quarters, and place them in a bowl.
- Whisk together the vinegar, oil, dill, salt and pepper. Pour over the warm potatoes.
- Stir in the chopped bell pepper, cucumber, and green onions; add cheese, and toss in to combine. Cover and chill at least 2 hours.