Fresh Dill Red Potato Salad with Feta is a flavorful twist on a traditional potato salad. You’ll love the light fresh taste as olive oil, garlic and scallions mingle with fresh chopped dill and feta cheese crumbles. Red wine vinegar gives a little zip. (There is no mayonnaise in this potato salad recipe.)

It’s hard to believe Easter is less than a week away. We usually stick to a traditional Easter menu at our house. Ham or lamb. Roasted asparagus. Yeast rolls. Deviled eggs. But when it comes to potato salad, I prefer this Fresh Dill Red Potato Salad with Feta over a traditional potato salad with mayonnaise. Fresh and light, the ingredients meld together beautifully and taste best if the flavors mingle for an hour or so before serving.

I don’t have many recipes starring red skinned potatoes. They have a great texture in this potato salad and add color because you don’t peel them first. Score!

Boil the potatoes on the stovetop ’til tender, then dice while still hot. Toss with olive oil and garlic, then cool to room temperature.

Gently stir in feta and scallions, then drizzle with red wine vinegar. Add fresh chopped dill, and season to taste with salt and pepper.

This Fresh Dill Red Potato Salad with Feta travels great for picnics and barbecues in spring and summer! Hope you try this and do let me know how you like it!

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Fresh Dill Red Potato Salad with Feta (No Mayo)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 6 medium red- skinned potatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• 1 cup crumbled feta cheese
• 1/4 cups finely chopped scallions
• 3 tablespoons red wine vinegar
• 2 tablespoons finely chopped dill or 1 1/2 teaspoons dried dill
• salt and pepper to taste

Instructions

• Scrub potatoes thoroughly under cold water.
• In medium saucepan, boil on stovetop in lightly salted water until tender, 18-25 minutes, depending on the size of the potatoes.
• Cool until manageable, then cut into 3/4" dice.
• In large bowl, toss diced potatoes together with olive oil and garlic.
• Cool potatoes to room temperature.
• Add feta and scallions to the potatoes and drizzle with vinegar.
• Add dill and season to taste with salt and pepper.
• Allow salad to sit for at least an hour for flavors to meld before serving.
• Serve cold or at room temperature.
• Refrigerate leftovers.

You may also like: Crunchy Asian Salad

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