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
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, feta! I’ve been eating it every day for over a week now and I haven’t had it the same way twice. This potato salad doesn’t look light (it is so creamy!) but feta is lower in calories and fat than mayo and once it is stirred into the salad, it breaks down a bit and forms a smooth(ish) dressing that seems decadent despite being relatively light. Feta does have quite a presence in salads so you need strong ingredients to stand up to it. I’ve been finding that pickle-y ingredients like capers work extremely well, if the ingredients are too mild, they get lost. Plus I love capers so any excuse to use them is a good one.
oh yum – my fridge always has a big tub of bulgarian fetta in it!!!…delicious combination. thks
What a combination! Feta and caper in potato salad sounds absolutely wonderful!!
Should this salad be served warm? Can I make it ahead of time to serve cold at a barbecue? Thank you!
It was good warm or cold.
I made this for dinner tonight and it was delicious. Thank you! 🙂