Lemon-Garlic Potato Salad with Snap Peas and Feta

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There are as many ways to make potato salad as there are people in the world. I personally haven’t met a version I don’t love. This version uses mini new potatoes (I chose a mulit-coloured pack for interest) that don’t need to be peeled and cook in a short amount of time. Perfect to make prep a breeze. The snap peas add a bright color and the perfect crunch; a nice change for the addition of celery. Of course, feta cheese is a favourite but you could certainly add another of your favorites if you prefer. Because this is a five ingredient recipe, I chose to use a store bought dressing. Lemon-garlic is my favourite but you can absolutely choose a vinaigrette that you love. One word of caution, the red onions do tend to stain the potatoes and feta cheese a bright purple colour when left for a few days in the fridge. It doesn’t affect the taste, it just gives your salad a funky look.

 

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Lemon-Garlic Potato Salad with Snap Peas and Feta

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Ingredients

Serves 6

680g (1.5lbs) mini potatoes, quartered

1 teaspoon salt

200g (7oz) sugar snap peas (about 2 cups), trimmed and cut into ½” pieces

1 ¼ cups cubed feta cheese

½ cup thinly sliced red onion

½ cup store bought lemon-garlic dressing

Salt and Pepper

Instructions

1. Add the potatoes and the salt to a pot. Cover the potatoes with cold water. Place over high heat and bring to a boil. Turn the heat to medium and continue to boil, covered, for about 6-8 minutes or until the potatoes are fork tender. Don’t overcook them or they will fall apart in the salad. Drain and then pour them back in the pot to cool. Drizzle with half the salad dressing and set aside. 

2. Add the snap peas, feta, red onion and remaining salad dressing to a serving bowl and toss to combine.

3. Once the potatoes are cool, add them to the snap pea bowl and toss to combine. Season with salt and pepper.

 

Serve immediately or store in the refrigerator for up to 2 days before serving.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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