Potato salad with feta and dill
This potato salad with feta and dill is very easy to make – particularly if you’re using pre-cooked or leftover boiled potatoes. It’s perfect for parties, barbecues, Sunday lunches, picnics and so on. You can add a garlic clove (minced) to the recipe, if you’re not averse to it. You can store it in your normal fridge for up to 3 days.
Ingredients
Method
- Put the potatoes in a large pan of slightly salted water and bring to the boil. Turn down the heat and gently simmer for 10-15 minutes until they are tender. Drain, then let them cool.
- Meanwhile, crumble the feta into a small bowl and mix with the oil and yogurt.
- Cut the onion into tiny pieces and add to the mixture together with the lemon zest and garlic, if used. Season to taste.
- When cooled, cut the potatoes into bite-sized pieces.
- Put them in a large mixing bowl and pour over the feta mixture. Add the dill and combine well.
- Add the olives just before serving.