greek-style potato salad with yogurt and feta cheese
This flavorful salad uses no mayo. Feel free to add some jarred red bell peppers (optional). This salad can be served warm or at room temperature.
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prep time
20 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/4 pounds small red potatoes, halved (skin on)
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, pressed
- 1/3 cup green onions (green part only), thinly sliced
- 1/4 cup jarred red bell peppers, chopped (optional)
- 1/3 cup crumbled Feta cheese
- 1 teaspoon dill weed
- salt and pepper, to taste
- 1/2 cup plain yogurt (not Greek)
How To Make greek-style potato salad with yogurt and feta cheese
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Step 1Place whole skin-on small red potatoes in a saucepan and boil in salted water just until tender - do not overcook or they won't hold their shape.
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Step 2Combine vinegar, oil, and garlic in a bowl, mix well, and set aside.
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Step 3Drain the potatoes and cut them in half or fourths, depending upon size (a serrated knife works best). Potatoes should be cut into approximately 1-inch chunks. Allow potatoes to cool slightly.
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Step 4Place potatoes in a large bowl and add the green onions and Feta cheese. Sprinkle with salt, pepper, and dill. If desired, add chopped red bell peppers. Mix well.
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Step 5Sprinkle the potatoes with the vinegar mixture and toss with a spatula, being careful not to break the potatoes.
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Step 6Add yogurt and mix well. Salad can be served at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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