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.
Equipment
- 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
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Instructions
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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.
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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.)
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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.
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Make the Honey Vinaigrette:
Place all of the ingredients in a small glass container and shake well.
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Step 5
Taste the vinaigrette to test the seasonings and flavour balance. Adjust to your liking.
