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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g new potatoes
  • 1 small red onion or 1 Shallot
  • 50 g Feta
  • 2 Tbsp natural yogurt sour cream or kefir
  • 1 tsp olive oil
  • ½ lemon zested
  • 1 clove of garlic minved (optional)
  • 2 Tbsp chopped dill
  • 1 handful black olives optional

Method
 

  1. 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.
  2. Meanwhile, crumble the feta into a small bowl and mix with the oil and yogurt.
  3. Cut the onion into tiny pieces and add to the mixture together with the lemon zest and garlic, if used. Season to taste.
  4. When cooled, cut the potatoes into bite-sized pieces.
  5. Put them in a large mixing bowl and pour over the feta mixture. Add the dill and combine well.
  6. Add the olives just before serving.