Potato Salad With Feta Cheese and Olives
photo by daisygrl64
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 600 g potatoes
- 1 lemon, juice of
- 1 bunch dill
- 150 g yogurt (light is fine)
- 14.79 ml olive oil
- 29.58 ml balsamic vinegar
- 14.79 ml capers
- 40 g green olives, pitted
- 4 green onions or 4 scallions
- 100 g feta cheese (fat-reduced works well)
directions
- Wash, peel and cook the potatoes (about 30 minutes). Chop the dill.
- 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.
- 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.
- Cut the green onions/scallions into thin slices, chop the olives and add as well.
- Serve with bread or meat.
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Reviews
-
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.
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WOW! What a great blend of flavours! Loved the feta, capers and olives in this. I used kalamata olives, my favourite olive and creamy Greek yoghurt, my favourite yoghurt but otherwise stuck to the recipe. Thank you so much for sharing this yummy recipe, Lalaloula! Certainly a recipe I'll be making again and again. Made for 123 Hit Wonders.
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Tweaks
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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.
RECIPE SUBMITTED BY
Lalaloula
United States