I’ve never been a huge mayo fan, but I love a good potato salad and have come up with a mayo-free version that delivers big on flavor. Mashing feta cheese into plain Greek yogurt with a little garlic and lemon creates a creamy, and relatively healthy dressing for boiled potatoes that may just become your favorite new way to potato. Look for feta cheese that comes packaged in brine, instead of a container of pre-crumbled cheese, which will be too dry for this application.
Creamy Feta Potato Salad
I’ve never been a huge mayo fan, but I love a good potato salad and have come up with a mayo-free version that delivers big on flavor. Mashing feta cheese into plain Greek yogurt with a little garlic and lemon creates a creamy, and relatively healthy dressing for boiled potatoes that may just become your favorite new way to potato. Look for feta cheese that comes packaged in brine, instead of a container of pre-crumbled cheese, which will be too dry for this application.
Ingredients
- 1 ½ pounds yellow potatoes
- 2 ounces feta, not pre-crumbled
- ¼ cup plain Greek yogurt
- 1 lemon
- 2 garlic cloves
- 2 teaspoons kosher salt, divided use
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh dill, chopped, or use Italian parsley, or both
- 2 tablespoons extra virgin olive oil
Instructions
- Place the potatoes in a large saucepan, fill the pot with water to cover the potatoes and add a teaspoon of salt to the water. Bring to a boil and simmer until the potatoes are soft, then drain them.
- While the potatoes are boiling, grab a serving bowl and make the dressing. Use a fine rasp grater, such as a microplane, to zest half of the lemon into the bowl, then use it to also grate the two garlic cloves into the bowl. Squeeze the juice from the half lemon, which should be about a tablespoon, then mix it with the zest and garlic. Add the feta, then using a fork, mash it in with the garlic and lemon to create a mostly smooth paste (it is okay if there are some small lumps). Add the yogurt, 1 teaspoon of salt, and olive oil and mix until well blended.
- When the potatoes are cool enough to handle, cut them into chunks and add them to the bowl with the dressing, stirring to coat. Taste for seasoning and add more salt if needed. Stir in the dill, then serve right away, or refrigerate until ready to serve. If it seems too thick, you can stir in a little more olive oil. Serve with the remaining lemon, cut into wedges, on the side.
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