Recipe: Greek Potato Salad

Here’s the delicious result of a potato salad and Greek salad collision, complete with feta, dill, olives and potatoes.


6 medium red potatoes, skin on, cubed
2 tbsp white wine vinegar
1 cup sour cream
1/2 cup mayonnaise
1/8 cup olive oil
2 tbsp minced fresh dill
1 tbsp capers, rinsed and drained
1 tsp dried oregano
1/2 tsp kosher salt
1 cup crumbled feta cheese
1/2 cup Kalamata olives, pitted and halved


1) In a large pot, cover potatoes with cold water and bring to a boil over high heat. Cook potatoes until just tender, about 15 minutes. Drain potatoes and place in a large bowl. Sprinkle with white wine vinegar and let cool.

2) In a medium bowl, blend sour cream, mayonnaise, olive oil, dill, capers, oregano and salt. Stir in feta cheese. Gently fold mixture into potatoes. Chill at least 2 hours and add olives just before serving.

Serves 6

Passionate for potatoes? Try these super easy and delicious Rosemary Roasted Potatoes and these Mile-High Stuffed Double Baked Potatoes.

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