Easy Red potato salad with dill, feta, and NO mayo!

Easy Red potato salad with dill, feta, and NO mayo!

A POTATO SALAD EVERYONE CAN LOVE

Even mayo haters will love this recipe for Greek red potato salad. With feta and dill, this easy crowd pleaser is perfect for get togethers with the girls, potlucks, and BBQ parties. This dish will go fast, so make double if you want leftovers!

A BUFFET TABLE FAVORITE

This Greek potato salad with no mayo is just as (if not more!) tasty than the traditional kind. Plus, it’s a bit lighter without mayo. Instead, vinegar, feta crumbles and sprinkles of fresh dill pack this salad with bold mediterranean flavors.

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Similar to a traditional potato salad, you can assemble this side dish up to a day in advance, a few hours ahead, or right before serving.

Need to substitute red potatoes? Make this Greek potato salad recipe with Yellow Finn or Yukon Gold potatoes – they also hold up well in cold potato salads.

Instead of mayo, garlic olive oil adds a lot of flavor…

Play up the mediterranean flavors in this side dish with Greek flavors like olives, raw red onions and bacon (not sure bacon is technically “Greek” whatsoever, but you can add bacon to anything, right?).

Once you get the hang of this easy Greek red potato salad recipe, try different flavor combos. Experiment with fresh in-season herbs and specialty cheeses. Try combinations of basil + parmesan, or rosemary + blue cheese.

Hope you enjoy this dish with your loved ones and friends!

Accordion Scalloped Potatoes Gratin on the Grill with Gruyere| via sipbitego.com #bbq #cookout
Accordion Scalloped Potatoes Gratin on the Grill or Oven
BigOven - Save recipe or add to grocery list
Print Recipe
I love onions. I believe I should have turned into one by now. Maybe by my next birthday if I keep up this onion-infused lifestyle. Caramelized onions in my morning eggs, shaved red onions on my salad for lunch with feta and dill, grilled Vidalia onions on the grill with dinner. It just doesn’t end. Love. For. Onions. This Accordion Scalloped Potatoes Gratin on the Grill (or in the oven) makes for a pretty little BBQ side dish. It's easy, impressive, and garlicky, crispy and comfort-y food delicious via sipbitego.com.
Servings
2 hungry people
Servings
2 hungry people
Accordion Scalloped Potatoes Gratin on the Grill with Gruyere| via sipbitego.com #bbq #cookout
Accordion Scalloped Potatoes Gratin on the Grill or Oven
BigOven - Save recipe or add to grocery list
Print Recipe
I love onions. I believe I should have turned into one by now. Maybe by my next birthday if I keep up this onion-infused lifestyle. Caramelized onions in my morning eggs, shaved red onions on my salad for lunch with feta and dill, grilled Vidalia onions on the grill with dinner. It just doesn’t end. Love. For. Onions. This Accordion Scalloped Potatoes Gratin on the Grill (or in the oven) makes for a pretty little BBQ side dish. It's easy, impressive, and garlicky, crispy and comfort-y food delicious via sipbitego.com.
Servings
2 hungry people
Servings
2 hungry people
Ingredients
Creamy, Garlicky Sauce
Potato assembly line (don’t forget to slice + cook within an hour)
The final cheesy touch (add in the final 5 mins)
Servings: hungry people
Instructions
  1. On medium heat, combine sauce ingredients and let simmer on the stove for 10 minutes. Regularly stir and reduce heat if the sauce becomes too thick.
  2. Grease some butter on the bottom of a grill/oven-safe cast iron skillet or baking dish. Season the potatoes with the garlic, red chile flakes and salt, then begin adding the potatoes to the pan in 2 inch sections, rotating with the sliced onions. Tightly arrange the potatoes and onions in and then add the creamy sauce to the dish, leaving about a finger’s width of room between the sauce and the rim of the dish. Gently drizzle the butter over the potatoes, cover with foil and put in the oven at 450 degrees. When you make this on the grill you may not have access to temperature information, so just make sure to keep checking the potatoes and keep them in a high grill rack away from direct heat).
  3. You’re ready for the final step when you can poke a fork in the potatoes easily, you notice the edges of the potatoes getting crispy, and the smell is so overwhelmingly delicious that you can’t possibly wait much longer to dig in. Once you can stick a fork in them, the potatoes are ready for their final cheesy touch. Free them from the foil, sprinkle on the cheese and let it bubble and melt for 5 minutes. Sprinkle fresh chopped herbs (and/or some fresh ground pepper), and make sure to serve yourself first - because this dish is going to go fast!

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