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Creamy Red White and Blue Potato Salad with Feta

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A colorful and creamy potato salad featuring red-skinned potatoes, a tangy dressing with cottage cheese and feta, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 2 pounds red potatoes, washed and cut into bite-sized pieces
  • 1/2 cup cottage cheese (120 ml), full-fat or low-fat
  • 1/3 cup mayonnaise (80 ml)
  • 4 oz feta cheese (115 g), crumbled
  • 1/4 cup plain Greek yogurt (60 ml)
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, chopped
  • 1/4 cup red onion, finely diced (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: smoked paprika or cayenne pepper for a hint of heat

Instructions

  1. Place the red potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook for 15-20 minutes until tender but not falling apart. Test by piercing with a fork.
  2. Drain the potatoes in a colander and let them cool for about 10 minutes until warm but not hot.
  3. In a smaller bowl, combine cottage cheese, mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy. If cottage cheese has large curds, pulse in a food processor or blender to smooth.
  4. Finely dice red onion, chop dill and chives, and set aside.
  5. In a large mixing bowl, gently fold the warm potatoes with the dressing until all pieces are coated.
  6. Add the chopped herbs and red onion, mixing lightly to distribute evenly.
  7. Crumble feta cheese over the top and gently fold it in last to create pockets of salty flavor.
  8. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Optionally sprinkle smoked paprika or cayenne pepper.
  9. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Use warm potatoes when mixing to help them absorb the dressing without becoming mushy. Blend cottage cheese for a smoother dressing texture. Chill the salad for at least 30 minutes before serving for best flavor. Add smoked paprika or cayenne for a smoky or spicy kick. For dairy-free, substitute with plant-based alternatives.

Nutrition

Keywords: potato salad, summer BBQ, feta cheese, creamy potato salad, red potatoes, picnic side dish, easy potato salad

Find it online: https://cheerycrisp.com/creamy-red-white-and-blue-potato-salad-with-feta-easy-recipe-for-perfect-summer-bbqs/