Feta Potato Salad (slightly adapted from KraftFoods,
Servings: 12, Total Time: 3 hours, 25 minutes)
Ingredients
· 3 lb. small red
potatoes, quartered
· 1 cup Zesty
Italian Dressing
· 12 oz. Mediterranean
Feta Cheese, crumbled
· 1 medium red
pepper, chopped
· 1 medium
cucumber, peeled, seeded and chopped
· ½ cup sliced
green onions (green and white parts)
Directions
1.) Cook potatoes in
boiling water 15 min. or just until tender; drain. Place in large bowl.
2.) Add remaining
ingredients; mix lightly. Cover.
3.) Refrigerate several
hours or until chilled. Stir before serving.
I made this for a family picnic and everybody loved it! I
wanted to try a no-mayo potato salad option for both the health and taste benefits
(I’m not a huge fan of mayo.) This fit the bill! The potatoes
soaked up some of the Italian dressing, which made for a nice bite. They
were soft and added a nice contrast to the crispy veggies. I may use
regular feta in the future as I don’t know how much taste the Mediterranean
actually added. Either way, this will be a go-to picnic item for me –
easy and tasty!
