Red Bliss Potato Salad With Lemon-Dill Dressing

Another potato salad for summertime parties, this one has a tangy, yogurt-based lemon-dill dressing with feta cheese. It’s particularly delicious with burgers as well as with grilled chicken and lamb dishes. This is also a great side to take along to a potluck party.

SERVES 6 TO 8

INGREDIENTS:

• 1 1/4 cups water
• 8 medium red bliss potatoes, scrubbed
• 1 red bell pepper
• 2 teaspoons white vinegar
• 1 teaspoon salt
• 3 medium scallions (white and tender green parts), finely chopped
• 3 medium celery stalks, finely chopped
• 1 1/4 cups Greek-style yogurt
• Grated zest of 1 lemon
• 2 teaspoons fresh lemon juice
• 2 teaspoons finely chopped fresh dill, plus additional sprigs for garnish
• 6 drops of Tabasco or another hot sauce
• 1 cup crumbled feta cheese
• 2 to 3 tablespoons milk to thin the dressing (optional)

INSTRUCTIONS:

1. Pour the water into the pressure cooker.
2. Arrange the trivet and steamer basket in the bottom and stack the potatoes in the basket. Lock the lid in place and cook at high pressure for 8 minutes.
3. Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam. Remove the potatoes and allow them to cool completely.
4. Meanwhile, halve the bell pepper lengthwise, seed, and derib. Finely chop half of the bell pepper and thinly slice the other half for garnish.
5. Peel the cooled potatoes and cut them into 3/4-inch pieces. Transfer the potatoes to a serving bowl and sprinkle with vinegar and salt, tossing to coat. Add the scallions, celery, and chopped bell pepper to the potatoes, tossing to combine.
6. In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, dill, Tabasco, and feta until blended. If the dressing is too thick, thin it with some milk. Pour half of the dressing over the potatoes and toss to coat.
7. Cover the salad and the remaining dressing and refrigerate for at least 2 hours and up to 12 hours.
8. When ready to serve, toss the salad with as much of the reserved dressing as needed.
9. Garnish with dill sprigs and reserved strips of red bell pepper.