Potato Salad with Feta Cream Dressing – Recipe

Potato salad with feta cream dressing
Potato Salad with Feta Cream Dressing

We have an annual Mother's day brunch with the Sephardic side of my wife's family, which while not quite the fress of Passover or Rosh Hashanah, always includes lots of big flavors. I wanted to make a potato salad that wouldn't be cowering in the corner, afraid of being bullied by the borekas and boyikos.

Rather than a mayonnaise or vinaigrette, I opted for an assertive dressing made from feta cheese beaten with cream, flavored with garlic, smoked paprika (pimenton de la vera) and lemon juice. When you make it, aim for a consistency a little thicker than sour cream, remembering that it will tighten up as it cools.

For the potatoes, I rummaged through the bin of Yukon Golds looking for all the tiny ones, so I could just cut them in half, which looks nice. If you can't find small ones, use any waxy potato and just cut them into bite-sized dice.

Potato Salad with Feta Cream Dressing
Vegetarian and gluten-free
Serves 6 as a side dish (and doubles easily)

  • 3 pounds small Yukon gold potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons capers, drained and dried on paper towels
  • 4 ounces feta cheese plus more for garnish
  • 3/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • black pepper
  • juice of 1/2 lemon
  • 1/4 cup sour gherkins, finely diced
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh oregano
  • 1 cup roughly chopped fresh parsley leaves plus more for garnish
  • 4 green onions, white parts only, thinly sliced
  • chive blossoms (optional)
  1. Bring a large pot of well salted water to a boil, and cook the potatoes until they are just tender but definitely not falling apart. Drain, cool, and halve (or cut into bite-sized pieces).
  2. In a small frying pan over medium-high heat, fry the capers in the olive oil until crispy and brown. Remove to paper towels.
  3. In a blender or small food processor, whiz the feta cheese, heavy cream, minced garlic, smoked paprika, a few good grinds of black pepper and the lemon juice. Adjust the consistency to something just a little thicker than sour cream, and the flavor to be quite intense – that is a lot of potatoes! Add salt if needed.
  4. Toss the potatoes with the dressing, capers, gherkins, dill, oregano, parsley and green onions. Taste and adjust salt and seasonings as needed. Chill in refrigerator.
  5. To serve, toss again, garnish with additional feta and parsley, and chive blossoms if using (broken into their individual tiny purple flowers).
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Posted by Michael Natkin on Tuesday, May 18th, 2010 in Gluten-Free or modifiable, Recipes, Salads.

9 Responses to “Potato Salad with Feta Cream Dressing – Recipe”

  1. Reply
    May 18, 2010 at 7:23 am #

    i make a similar potato salad, i just use yoghurt instead of cream, leave out the gherkins and chop some arugula (or other herbs) very finely. yummy!
    feta makes everything taste better 🙂

  2. Reply
    May 18, 2010 at 9:36 am #

    Sounds like my favorite kind of potato salad…..creamy and herby! Love the idea of feta and cream instead of mayo!

  3. Reply
    May 18, 2010 at 3:30 pm #

    I love it. I hate the usual potato salad. I tried them once, the first day I landed in the US and I can’t stand it.

    I love how you’ve used feta because I think Mayo is the culprit in my case! And what a fab picture.

  4. Reply
    May 19, 2010 at 4:53 am #


    Incredibly how things are. I have been blogging for a while and circulating around food blogs for some years now but never met your blog until today. I am totally in love with your beautiful blog and I am not a vegetarian at all. But you know that it definitely doesn’t need a piece of meat on the plate to catch the eyes and hearts of the real food lovers…

    Congrats, your blog is delicious.


  5. Reply
    May 19, 2010 at 9:22 am #

    This sounds way better than your average potato salad. The feta is an inspired touch. It has so much more flavor than the usual mayo dressing.

  6. Reply
    Michael Natkin
    May 22, 2010 at 9:11 pm #

    Your version sounds delicious!

  7. Reply
    May 25, 2010 at 7:30 pm #

    This is one tasty sounding potato salad! I certainly like the use of the feta! 🙂

  8. Reply
    June 23, 2010 at 1:52 pm #

    Wow, great job here. Awesome picture too! You should really consider submitting this to link to recipe4living.com – Recipe4Living’s Perfect Potato Salad Contest! It looks delicious!

  9. Reply
    May 5, 2011 at 2:20 pm #

    this seems like it would also be great warmed as a side or served room temp. at a party :)thanks for the recipe!

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