Monday, June 5

Good Eating Monday: Dill & Feta Red Potato Salad

I'm making this the "Summer Of Potato Salad" and I'll be trying a series of new Potato Salad recipes I've found on Pintertest as I seek several new fresh ways for making this well known picnic side-dish!
The reason is, I only know one method (classic Mayo-mustard) and I really need a new repartee of ideas---all cold types.

I have a few young adults who come over on Sunday's for Bible Study to try them out on and they're actually excited to be part of the taste-testing, including 2 or 3 Air Force Academy cadets, who are in the area for a few weeks of "real life" Air Force experience.

So this weeks try was "Dill & Feta Red Potato Salad."
It was DELICIOUS! My taste-testers gobbled it down and gave it two-thumbs up! It's a keeper!
No peeling and no Mayo; dressing is an olive oil/red wine vinegar combo seasoned with garlic & Dill.
(Photo is my own)

Dill & Feta Red Potato Salad
6 medium red potatoes 
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 cloves garlic, minced
 1 1/2 Tablespoons dried Dill  or 2 Tablespoons finely chopped fresh Dill
1 cup crumbled Feta Cheese (reg or reduced fat)
1/4 cup finely chopped scallions
Salt & Pepper to taste

1) Scrub your red potatoes under cold water, then place whole in a sauce pan of suitable size, cover with water, add salt and bring to a boil. Boil for 18 to 25 minutes, depending on size. Use a fork to check tenderness. When done, pour into colander, cool with cold water and let potatoes cool to room temperature for handling.

2)  While potatoes cool, combine olive oil, vinegar & garlic in a food chopper or processor and mix. (Option: add 1/2 teaspoon salt to dressing) Add Dill and mix lightly. Set aside; keep at room temp.

3)  Once potatoes are cool enough, cut into 3/4 inch cubes in bowl. Chill in frig until about an 90 minutes before before serving then add scallions and Feta and gently toss to combine. Now add your dressing and gently toss to coat.
Taste to make sure salty enough and if not, add as needed.
Allow to at least an hour before serving to allow the flavors to absorb! 
We had leftovers the next day, so it gets even better chilled over night!
Serves about 6.
You can not chill the potatoes and serve this salad at room temperature if you like, but I prefer my Potato Salad cold.

1 comment:

Mary Norton said...

I haven't yet tried the mix. Looks like it's a good combination.

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