Potato Salad With Feta Cheese and Olives

Total Time
55mins
Prep 25 mins
Cook 30 mins

This is a Mediterranean style potato salad, which is a great dish for barbecues or picnics. It uses no mayonnaise so it is fairly light as well.

Ingredients Nutrition

Directions

  1. Wash, peel and cook the potatoes (about 30 minutes). Chop the dill.
  2. In a small bowl mix lemon juice, yogurt, a pinch of salt, olive oil and vinegar. Add chopped dill and the capers. Season with pepper to taste.
  3. When the potatoes are done, drain them and cut them into thin slices. Put into a salad dish. Pour the dressing on top and mix to coat all the potatoes with it. Using your fingers crumble the feta cheese over the salad.
  4. Cut the green onions/scallions into thin slices, chop the olives and add as well.
  5. Serve with bread or meat.
Most Helpful

5 5

We really enjoyed this potato salad -- it had all the ingredients that we love! I used kalamata olives and greek yogurt. This is such a nice change to traditional potato salads. Made for Everyday is a Holiday, November, 2011.

4 5

This was very tasty and a really nice change from the normal sort of potato salad. I cut the recipe in half and had the whole thing as my lunch. I used fat free Greek yoghurt and that worked very well. Thank you for a nice lunch! Made for vegetarian tag.

4 5

This got mixed reviews, but I liked it just fine. I had to use sour cream instead of yogurt, as all I had was French vanilla. It was a bit too tart, and although my lemon was small, they do vary in acidity. Next time I would use the juice of 1/2 lemon and then taste and add more if I felt it was needed. I love all the components of this dish and look forward to making it again when I have fresh dill and scallions from my garden. I think this would be 3 servings for most.