Potato and Fresh Pea salad with mint and feta cheese

Ready in 20 minutes
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Potato and Fresh Pea salad with mint and feta cheese"

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A delightfully crisp summer salad


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2 lb small red potatoes; scrubbed and cute into 1/4 inch slices
1 lb fresh garden peas in the pod
1/4 cup olive oil
2 tbsp white vinegar
1 tsp dijon mustard
1 clove Garlic; minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup fresh mint leaves; chopped
1/3 cup feta cheese; crumbled

Original recipe makes 6



1. place potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Lower heat to medium low and cook until potatoes are firm but slightly tender, about 7 minutes. Drain in a colander, run cold water over potatoes, and leave to cool for 10 minutes.

2. while potatoes cook, shell peas. You should have about 3/4 to 1 cup peas.

3. Prepare vinaigrette. Place oil, vinegar, mustard, garlic, salt, and pepper in a small bowl and mix until well combined.

4. Transfer potatoes to a serving bowl, add vinaigrette and gently mix until potatoes are coated with dressing. Add shelled peas, mint, and feta, and stir gently. Serve at room temperature or chilled. May be made 1 day in advance and stored ,refrigerated, in an airtight container.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 273 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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