New Potato & Feta Salad
The combination of feta cheese, dill, and red peppers combined with a tangy mustard yogurt dressing makes this a fresh new potato salad. It is a great alternative to a traditional potato salad. Try to obtain fresh dill if possible, it will be well worth the effort!
4 pounds small red potatoes, quartered, cooked, cubed about 1/2”
2 cups (16 oz..) plain yogurt
4 teaspoons Dijon mustard
4 tablespoons chopped fresh dill or 2 teaspoons dill weed
1/4 teaspoon ground black pepper
1 package (8 ounces) Crumbled Feta Natural Cheese
2 red peppers, diced
2 cups fresh green beans, ends removed and cut in half
4 tablespoons (about 3 stalks) green onions, ½ cup (about 6 stalks) chopped
Salt to taste
BOIL: Boil potatoes and green beans in advance and allow to cool. Boil potatoes for about 8 minutes. Add green beans and cook another 5-6 minutes or until done. Drain, rinse in cold water, and allow to cool. When you are ready to make the salad, cube the potatoes about 1/2”, or slice into 1/4”. Might be easier to cut before cooking them, so they cook evenly?
MIX: Mix yogurt, mustard, dill and black pepper in a large bowl. Add remaining ingredients including potatoes and green beans and mix lightly. Serve at room temperature or refrigerate and serve cold. If allowed to sit for a few hours, the flavors will blend more.
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