
Ingredients:
2 lb red potatoes, quartered
1 shallot, minced
1 stalk celery, diced
4 oz crumbled feta cheese
2 tablespoons capers
2 tablespoons mayonnaise
2 tablespoons tarragon vinegar
1 teaspoon freeze dried chives
freshly ground black pepper
Directions:
Bring a large pot of water to boil. Cook the potatoes until fork tender. In a small bowl, whisk together the pepper, vinegar and mayo. Stir in the cheese and capers. Place the potatoes, celery and shallot in a medium bowl. Pour the dressing over the potato mixture. Stir to evenly distribute the dressing.
2 lb red potatoes, quartered
1 shallot, minced
1 stalk celery, diced
4 oz crumbled feta cheese
2 tablespoons capers
2 tablespoons mayonnaise
2 tablespoons tarragon vinegar
1 teaspoon freeze dried chives
freshly ground black pepper
Directions:
Bring a large pot of water to boil. Cook the potatoes until fork tender. In a small bowl, whisk together the pepper, vinegar and mayo. Stir in the cheese and capers. Place the potatoes, celery and shallot in a medium bowl. Pour the dressing over the potato mixture. Stir to evenly distribute the dressing.
oh yum - my fridge always has a big tub of bulgarian fetta in it!!!...delicious combination. thks
ReplyDeleteWhat a combination! Feta and caper in potato salad sounds absolutely wonderful!!
ReplyDeleteShould this salad be served warm? Can I make it ahead of time to serve cold at a barbecue? Thank you!
ReplyDeleteAnon
ReplyDeleteIt was good warm or cold.
I made this for dinner tonight and it was delicious. Thank you! :)
ReplyDelete