New Potato & Feta Salad

potato salad recipe with green beans and feta

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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4 Responses to New Potato & Feta Salad

  1. Sarah Kirton says:

    A question – Line 2 of the ingredients lists “4 teaspoons Dijon mustard 3 Tbsp” – So what’s the 3 Tbsp for?? Thanks –

  2. Miz Helen says:

    Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  3. Robin says:

    I’m really picky when it comes to potato salad. I think I’ll be adding it to my recipe box. Thanks for sharing at Fluster Buster’s Creative Muster!

    Robin @ Fluster Buster

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