Creamer Potato Salad with Sun-dried Tomatoes
(16 votes, average: 3.88 out of 5)
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Terrific Trio
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.
Ingredients
Use the circles as your grocery check-list or when at home preparing your recipe
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Preparation
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.
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.)
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.
Taste the vinaigrette to test the seasonings and flavour balance. Adjust to your liking.
