A delightful twist on the classic potato salad, featuring Mediterranean flavors with feta cheese, olives, and a tangy yogurt dressing.
Boil the potatoes in a pot of salted water until tender, about 20 minutes.
Ensure the potatoes are evenly sized for consistent cooking.
Drain the potatoes and let them cool slightly before peeling and cutting into bite-sized pieces.
Peeling the potatoes while warm makes it easier to remove the skin.
In a mixing bowl, whisk together the yogurt, lemon juice, olive oil, salt, and pepper.
Adjust the seasoning to your taste by adding more lemon juice or salt.
Add the chopped dill to the dressing and mix well.
Fresh herbs add a burst of flavor to the dressing.
Combine the potatoes, green onions, and olives in a large bowl.
Mix gently to avoid breaking the potatoes.
Pour the dressing over the potato mixture and toss to coat evenly.
Ensure all the potatoes are well coated with the dressing.
Sprinkle the crumbled feta cheese over the salad before serving.
Crumble the feta cheese directly over the salad for a rustic look.
Serve the salad chilled or at room temperature.
Pair with crusty bread or grilled meat for a complete meal.
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