Fresh Dill Red Potato Salad with Feta (No Mayo)
Servings 8
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.