This Greek-inspired side gets a nice crunch from the cucumber, while crumbled feta lends a salty tang. Feel free to include chopped kalamata olives to add another savory layer. Serve immediately; otherwise, the cucumbers will make the potato salad watery.
|2 pounds white potatoes||4 ounces feta, crumbled|
|1 cucumber||2 tablespoons chopped dill|
|5 tablespoons plain yogurt||Salt to taste|
|3 teaspoons white wine vinegar|
Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.
Meanwhile, cut the cucumber in half crosswise; save one half for another recipe. Cut the cucumber half lengthwise and use a spoon to scrape out all the seeds. Slice each half into 1/4-inch pieces.
Cut potatoes into bite-size pieces and place in a bowl. Add yogurt and vinegar; mix well. Add chopped cucumber, feta, dill and salt and stir to combine. Taste and add more salt if necessary. Serve immediately.
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