A POTATO SALAD EVERYONE CAN LOVE
Even mayo haters love this recipe for Greek red potato salad.
Made with fresh feta and dill, it’s a new take on the classic BBQ and party side dish. It usually goes fast, so make double if you want leftovers!
Assemble this dish a day in advance, a few hours ahead, or right before serving. But, ideally, give it time to chill.
Potatoes you can use:
The ones above are the best for holding up in a cold salad.
Instead of mayo, a heavily-infused garlic / dill dressing adds a lot of flavor…
Easy Red potato salad with dill, feta, and NO mayo
An easy Greek-style potato salad recipe with no mayo.
- 10 small (2”) red-skinned potatoes
- 1/3 cup olive oil
- 3 cloves garlic minced
- 1.5 tbsp red wine vinegar
- 2-3 dashes paprika
- salt + pepper
- 1 tsp lemon juice
- 1.5 tbsp dill chopped
- 1/4 red onion chopped
- 1/3 cup feta cheese crumbled
Boil a large pot of water while you wash and peel the potatoes. Chop them to bite sized chunks and drop them in the boiling water.
After about 20 minutes the potatoes should be easy to poke with a fork. Run cold water over the potatoes to stop them from cooking and set aside.
Heat garlic in olive oil on low heat. When mixture is translucent, it is ready. Mix together garlic oil, vinegar, lemon juice, salt, pepper and paprika. Set aside.
Stir potatoes, red onion, dill and feta together in a bowl. Drizzle the dressing on top and chill before serving.