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.
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.