This weekend ushers in the Summer Celebration Season! Colleges and high schools are graduating their seniors and with Memorial Day this weekend, we start the Summer holidays. For all the nice weather and outdoor festivities coming up over the next few months, it’s time to start thinking about light & refreshing dishes to enjoy for outdoor occasions.

Memorial Day celebrations are not complete (in my book) without the potato salad. Being a potato lover, I look forward to this celebration & summer staple. This Memorial Day, we will be serving a potato salad with a bounty of additional veggies in it! Cucumber and red bell pepper give the salad lots of crunch, color, and flavor. The fresh dill in the red wine vinaigrette nicely complements the tang of the feta cheese.

Dilled Potato Salad with Feta

Dilled Potato Salad with Feta (adapted from southernliving.com) Makes: 8-10 servings, Prep Time: 30 minutes, Chill Time: 2 hours, Cook Time: 25 minutes

Ingredients:

2 pounds small red potatoes, unpeeled
1/3 cup red wine vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 large red bell pepper, chopped
1 medium cucumber, quartered lengthwise and sliced
1/2 cup (about 1-1/2 bunches) sliced scallions
4 ounces crumbled feta cheese

Directions:

Chop the cucumbers, red pepper & scallions.

To a medium saucepan, add the potatoes and cover them with water. Bring the potatoes to a boil. Cook them for 25 to 30 minutes or just until tender. Drain and cool the potatoes. Cut them into quarters or eighths depending on their size. Place them in a large bowl.

Boil the potatoes.

Using a wand blender or a whisk, combine the vinegar, oil, dill, salt, and pepper.

Put together the dressing.

Pour the dressing over the warm potatoes.

Dress the potatoes.

Stir in the chopped bell pepper, cucumber, and green onions.

Add the pepper, cuke, & scallion to the dressed potatoes.

Add the cheese and toss it to combine.

Add the cheese to the veggies.

Cover and chill the potato salad for at least 2 hours before serving.

A great side for the holiday celebrations!

We’ll be ready for any event! ~Linda

Dilled Potato Salad with Feta (adapted from southernliving.com) Makes: 8-10 servings, Prep Time: 30 minutes, Chill Time: 2 hours, Cook Time: 25 minutes

Ingredients:

2 pounds small red potatoes, unpeeled
1/3 cup red wine vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 large red bell pepper, chopped
1 medium cucumber, quartered lengthwise and sliced
1/2 cup (about 1-1/2 bunches) sliced scallions
4 ounces crumbled feta cheese

Directions:

To a medium saucepan, add the potatoes and cover them with water. Bring the potatoes to a boil. Cook them for 25 to 30 minutes or just until tender. Drain and cool the potatoes. Cut them into quarters or eighths depending on their size. Place them in a large bowl.

Using a wand blender or a whisk, combine the vinegar, oil, dill, salt, and pepper. Pour the dressing over the warm potatoes. Stir in the chopped bell pepper, cucumber, and green onions. Add the cheese and toss it to combine. Cover and chill the potato salad for at least 2 hours before serving.