Description
A refreshing, tangy potato salad made with creamy Greek yogurt, fresh dill, roasted onion, and crumbled feta. This light summer recipe uses warm potatoes to absorb the dressing, resulting in a fluffy, herbaceous texture. Perfect for backyard gatherings and picnics.
Ingredients
2 pounds new potatoes, skin on
1 cup Greek yogurt (full fat), or vegan alternative
1/2 cup chopped fresh dill
2 tablespoons apple cider vinegar
1/2 cup crumbled feta cheese
1 small yellow onion, roasted and sliced
Instructions
Wash and score potatoes to prevent bursting
Boil in salted water until tender (5-7 minutes)
Leave potatoes in boiling water, off heat, for 10 minutes to cool
Refrigerate potatoes 30 minutes before mixing
Whisk together yogurt, dill, vinegar, and feta cheese
Fold dressing into warm potatoes to ensure absorption
Notes
Score potatoes with a knife tip before boiling
Use room temperature dairy ingredients
Option: Add 1 tsp turmeric for golden hue
Optional enhancement: 1 tbsp Dijon mustard
Chill at least 2 hours for optimal flavor development
Belgian cider substitute mentioned refers to non-alcoholic vinegar
Omit feta for vegan version, use nutritional yeast instead
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling and Cold Prep
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg