My go-to recipe for potato salad. It differs due to the feta and sun-dried tomatoes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 medium red potatoes, cut into 1-inch cubes
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup crumbled feta cheese
- ¼ cup minced white onion
- ¼ cup diced sun-dried tomatoes
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
Instructions
- Bring a pot of lightly salted water to a boil; add potatoes. Boil until fork-tender and mashably soft, about 12 minutes. Drain and immediately place potatoes in a bowl of cold water to prevent further cooking.
- Combine mayonnaise, sour cream, feta cheese, onion, tomatoes, garlic, lemon juice, oil, pepper, and salt in a bowl and mix evenly. Fold in drained potatoes.
- Let sit for 1 hour in a refrigerator before serving.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 503 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Maybe I overdid the mayo on my own or maybe my substitute yogurt for sour cream wasn’t strong enough. But the mayo flavor was too strong, and I couldn’t taste the tomatoes at all.
This sounded like a nice switch-up to my regular potato salad. The flavors blended nicely. I left the peel on my potatoes, it didn’t specify to peel or not & I like the red skins. My only suggestion would be to add about 1/4 teaspoon sugar to the sauce mixture.