Tuesday, April 12, 2016

Warm Potato, Snap Pea and Tomato Salad with Feta and Lemon

This was so good, I just had to share it. I may add a photo the next time I make this.



  • 2 large Red Potatoes, diced into bite-sized pieces
  • 1-1/2 cups Snap Peas, stringed and sliced in half on the diagonal
  • 1 medium Tomato, diced
  • 1/2 cup Sheep's Milk Feta, crumbled


  • 1 Meyer Lemon, zest and juice
  • 2 Tbs Meyer Lemon Olive Oil
  • 1 scant tsp Dijon Mustard
  • Salt and Pepper to taste


In a 3-qt saucepan cover potatoes with cold water and about a teaspoon of salt, stir well to dissolve the salt.
Bring to a boil uncovered, then turn to simmer and cook 5 minutes. Add snap peas and time for 1 minute. 
Drain and pour back into the pan.
While the potatoes are cooking, whisk together the dressing ingredients and set aside.
Add the dressing to the drained potato/pea mixture, gently mixing well so as not to break up the potatoes then add the tomatoes and fold until thoroughly coated in dressing.

Top with crumbled Feta and freshly ground pepper.

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