Greek red potato salad

Made with fresh feta and dill, this Greek red potato salad is a refreshing new take on a classic BBQ and party side dish. It usually goes fast, so make double if you want leftovers! Assemble this dish a day in advance, a few hours ahead, or right before serving.

Potatoes you can use:

• Red potatoes

• Yellow Finn

• Yukon Gold

The ones above are the best for holding up in a cold salad.

Instead of mayo, a heavily-infused garlic / dill dressing adds a lot of flavor…

Check out other great Spring recipes here!

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Greek Red Potato Salad (Sip Bite Go)

Made with fresh feta and dill, this Greek red potato salad is a refreshing new take on a classic BBQ and party side dish. It usually goes fast, so make double if you want leftovers! Assemble this dish a day in advance, a few hours ahead, or right before serving.

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Course: Appetizer, Salad

Cuisine: American

Author: Jenna Passaro

Ingredients

• ▢ 10 small (2”) red potatoes
• ▢ 1/3 cup olive oil
• ▢ 3 cloves garlic minced
• ▢ 1.5 tbsp red wine vinegar
• ▢ 2-3 dashes paprika
• ▢ salt + pepper
• ▢ 1 tsp lemon juice
• ▢ 1.5 tbsp dill chopped
• ▢ 1/4 red onion chopped
• ▢ 1/3 cup feta cheese crumbled

Instructions

• Boil a large pot of water while you wash and peel the potatoes. Chop them to bite sized chunks and drop them in the boiling water. 
• After about 20 minutes the potatoes should be easy to poke with a fork. Run cold water over the potatoes to stop them from cooking and set aside. 
• Heat garlic in olive oil on low heat. When mixture is translucent, it is ready. Mix together garlic oil, vinegar, lemon juice, salt, pepper and paprika. Set aside.
• Stir potatoes, red onion, dill and feta together in a bowl. Drizzle the dressing on top and chill before serving. 

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