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Potato and Fresh Pea Salad with Mint and Feta Cheese

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    0 minutes


2 lb. small red potatoes, scrubbed and cut into 3/4" slices
1 lb. fresh garden peas in the pod
1/4 cup olive oil
2 Tbsp. white vinegar
1 tsp. Dijon mustard
1 garlic clove, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh mint leaves
1/3 cup crumbled feta cheese
Potato and Fresh Pea Salad with Mint and Feta Cheese


1. Place potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Lower heat to medium low and cook until potatoes are firm but slightly tender, about 7 minutes. Drain in a colander, run cold water over potatoes, and leave to cool for 10 minutes.
2. While potatoes cook, shell peas. You should have about 3/4 to 1 cup peas.
3. Prepare vinaigrette. Place oil, vinegar, mustard, garlic, salt, and pepper in a small bowl and mix until well combined.
4. Transfer potatoes to a serving bowl, add vinaigrette and gently mix until potatoes are coated with dressing. Add shelled peas, mint, and feta, and stir gently. Serve at room temperature or chilled. May be made 1 day in advance and stored, refrigerated, in an airtight container.
Source: Hannaford fresh Magazine, July - August 2009


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 3 g (15%)
Cholesterol 5 mg (2%)
Sodium 280 mg (12%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 5 g (20%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a