Potato Salad with Feta, Dill and Cucumber

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.

Maggie Shi

Potato Salad with Feta, Dill and Cucumber

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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


    Prep: 15 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      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.

    • 2

      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.

    • 3

      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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving