Get ready to transform your ordinary potato salad into an extraordinary Mediterranean masterpiece that will have your taste buds dancing! This Dill Potato Salad with Feta isn't just another side dish – it's a flavor-packed journey that combines the creamy richness of perfectly cooked potatoes, the tangy punch of feta cheese, and the bright, fresh essence of dill. Whether you're hosting a summer barbecue, planning a picnic, or simply craving a delicious and easy-to-make recipe, this Greek-inspired potato salad will become your new go-to crowd-pleaser that looks and tastes like it came straight from a gourmet kitchen!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 lbs potatoes, cubed
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and cut into uniform 1-inch cubes, ensuring even cooking and consistent texture.
- Place potato cubes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium-high and cook for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- Drain potatoes in a colander and rinse briefly with cold water to stop the cooking process. Allow potatoes to cool and steam dry for 5-7 minutes.
- In a large mixing bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper to create a light vinaigrette dressing.
- Transfer cooled potato cubes into the bowl with vinaigrette. Gently fold to coat potatoes evenly, ensuring they absorb the dressing without breaking.
- Finely chop fresh dill, reserving a small amount for garnish. Mix most of the chopped dill into the potato mixture.
- Sprinkle crumbled feta cheese over the salad, gently folding to distribute cheese throughout the potatoes.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and enhance the taste profile.
- Before serving, taste and adjust seasoning if needed. Garnish with reserved fresh dill.
- Serve chilled or at room temperature as a side dish or light lunch.
Tips
- • Choose waxy potato varieties like Yukon Gold or red potatoes for the best texture and hold-together consistency. • Always start potatoes in cold, salted water to ensure even cooking and enhanced flavor. • Don't overcook the potatoes – they should be tender but still hold their shape when mixed. • For maximum flavor, let the salad rest in the refrigerator for at least 30 minutes before serving. • Use fresh dill if possible, as it provides a more vibrant and aromatic flavor compared to dried herbs. • Rinse potatoes with cold water after cooking to stop the cooking process and prevent them from becoming mushy. • For a lighter version, you can reduce the olive oil or substitute with Greek yogurt. • Taste and adjust seasonings just before serving to ensure perfect flavor balance.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 25g
Protein: 6g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
