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| Dilled Potato Salad with Feta
2 lb small red potatoes, unpeeled
1/3 C red wine vinegar
1/3 C canola oil
3 Tbs chopped fresh or 1 Tbs dried dill
1/2 tsp salt
1/2 tsp pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
1/2 C sliced green onions
4-oz pkg crumbled feta cheese
Bring potatoes and water to cover to a boil. Cook 25-30 minutes or just until tender; drain and cool.
Cut potatoes into quarters.
Whisk together vinegar, oil, dill, salt, and pepper.
Pour over warm potatoes.
Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss to combine.
Cover and chill at least 2 hours.