Description
A bright and refreshing twist on traditional potato salad, this Greek-inspired version features creamy potatoes, crunchy cucumbers, and a bold feta-yogurt dressing packed with lemon, garlic, and herbs. A summer favorite with serious flavor!
Ingredients
3 pounds baby white potatoes
6 Persian cucumbers
1 yellow onion
4 tablespoons capers
3 tablespoons chopped dill
2 tablespoons chopped chives
Feta Yogurt Dressing:
¼ cup mayonnaise
½ cup full-fat Greek yogurt
3.5 ounces feta cheese
1 teaspoon mustard
2 garlic cloves, grated or pressed
2 teaspoons salt, divided
1 teaspoon black pepper
Zest from ½ lemon
3 tablespoons lemon juice
Instructions
Add unpeeled potatoes to a large pot and cover with hot water. Add 1½ teaspoons salt and boil until tender, about 15 minutes. Drain and rinse briefly with cold water until cool enough to handle.
In a large bowl, mash feta and Greek yogurt together with a fork. Add mayonnaise, mustard, garlic, lemon zest, lemon juice, black pepper, and remaining ½ teaspoon salt. Mix until well combined.
Dice cucumbers, thinly slice the onion, and chop dill and chives.
Cut cooled potatoes into bite-sized pieces.
Add the potatoes, cucumbers, onion, capers, dill, and chives to the dressing. Stir gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes or overnight for best flavor. Serve chilled or at room temperature. Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
