Sun-dried tomatoes and feta cheese make this potato salad a real standout. Great for a light lunch on its own or as part of your favorite barbecue or picnic fare.

10 mins
15 mins


  • Large saucepan
  • Large bowl
  • Small glass bowl


  • 1.5 lbs Little Potatoes
  • 1 Tbsp vinegar (red wine, white wine, or cider)
  • (To taste) kosher salt
  • 1/2 cup honey vinaigrette (recipe below)
  • 1/4 cup sun-dried tomatoes, julienned
  • 1/2 cup green peas
  • 1/4 cup feta cheese

Honey Vinaigrette:

  • 1 Tbsp Dijon mustard
  • 2 Tbsp honey
  • 2 Tbsp red wine vinegar or any other flavored vinegar
  • 1/2 cup extra virgin olive oil
  • 1 to 2 cloves garlic, whole
  • (To taste) kosher salt
  • (To taste) cracked black pepper


  • Step 1

    Cover the potatoes with cold water and bring to a boil on the stove. Reduce heat to simmer and cook for 15 minutes, until fork tender. Drain and set aside.

  • Step 2

    When the potatoes are cool enough to handle, quarter them and place in a large bowl. Toss with the vinegar and season with salt and pepper. Set aside while you make the vinaigrette. (You can also substitute a high-quality store-bought dressing, if desired.)

  • Step 3

    When the vinaigrette is ready, add it to the potatoes along with the tomatoes, peas and feta cheese. Toss well and serve or refrigerate until needed.

  • Make the Honey Vinaigrette:

    Place all of the ingredients in a small glass container and shake well.

  • Step 5

    Taste the vinaigrette to test the seasonings and flavour balance. Adjust to your liking.