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Dilled Potato Salad with Feta


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  • 2 pounds small red potatoes, unpeeled
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 3 Tbsp. chopped fresh dill or 1 Tbsp. dried drill
  • 1/2 to 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large red bell pepper, chopped
  • 1 cucumber, cut in half lengthwise and sliced
  • 1/2 cup sliced green onions
  • 1 (4-oz.) package crumbled feta cheese.



Step 1

Bring potatoes and water to cover to a boil. Cook 25 to 30 minutes or just until tender; drain and cool. Cut potatoes into quarters.

Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.

Stir in chopped bell pepper, cucumber, and green onions; add cheese and toss to combine. Cover and chill at least 2 hours.

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