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Potato salad with green peas and feta

New potato salads are perfect for Summer barbecues, garden parties, picnics and trips. This potato salad with green peas and feta is very versatile - can be served warm or cold; as a side dish or as main; the herb can be changed to parsley or dill (depending on your main dish). It goes particularly well with lamb.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g baby new potatoes
  • 200 g sweat peas or petit pois
  • 1 red onion
  • 1 red chilli
  • 2 Tbsp olive oil
  • Juice of 1 lemon
  • 2 Tbsp chopped mint or dill, parsley, Greek basil
  • 100 g Feta cheese
  • ½ cup pitted olives green or black

Method
 

  1. Cook the potatoes in lightly salted water for approx. 15 minutes, until tender. Add the peas for the last 2 minutes of cooking. Drain and put them back into the pan ( cut the potatoes in half, if they are not bite-sized).
  2. Meanwhile, slice the red onion, deseed and finely chop the chilli.
  3. Mix the drained, still hot potatoes with the olive oil and lemon. Season with salt and pepper.
  4. Add the chopped onion and chilli, then the olives. Combine well.
  5. Just before serving, add the feta and mint - toss and serve.