Servings: people
Potato salad with tomatoes, sugar snap peas, and feta
Another delightful potato salad for the summer BBQ. This one includes new potatoes, spinach, sugar snap peas, sun-dried tomatoes, bell pepper, and a hint of chili. Fresh, sweet, crispy, and soft in a wonderful combination – and just with a bit of edge from the chili, which occasionally gets in a bite.
Ingredients
- 500 gram Potato small new
- 100 gram Sugar Snap Peas
- 3 pcs. Scallion - Spring Onions
- 50 gram Sundried tomatoes
- 1 pcs. Red bell pepper
- 1 pcs. Chili red chili pepper
- 1 handful Fresh spinach
Dressing
- 40.5 gram Olive Oil
- 15 gram Lemon Juice
- 2 cloves Garlic
- 5 gram Dijon Mustard
- 7 gram Honey liquid
- Salt and Pepper
Topping
- 1 handful Sesame Seeds
Instructions
- Scrub the potatoes and cook them until tender.
- Cut the sugar snap peas and sun-dried tomatoes into smaller pieces and slice the spring onions thinly. Dice the bell pepper and chili (remember to remove the seeds from the chili). Put everything in a bowl along with the spinach.
- Mix all the ingredients for the dressing and drizzle it in the bowl. Carefully toss everything together. Serve with sesame seeds on top.