Golden Gourmet Potato, Pea & Mint Salad with Feta

Prep Time	Cook Time	Total Time	Author	Serves
15	20	35	Oakley's Vegetables	8 (as a side)

Make your festive table shine with this Golden Gourmet Potato, Pea & Mint Salad with Feta — a go-to Christmas crowd pleaser that’s fresh, colourful, and perfect for summer celebrations. Featuring Oakley’s Golden Gourmet baby potatoes, known for their naturally buttery texture and consistent quality, this salad delivers everything you love about holiday food: vibrant flavours, effortless prep, and total versatility.

Sweet peas, creamy feta, crisp red onion, and plenty of fresh mint come together with warm potatoes to soak up a zesty lemon-mustard dressing. It’s the ultimate summer potato salad — light yet satisfying, full of seasonal freshness, and ideal for BBQs, shared tables, picnics, or feeding a festive crowd.

Serve warm or at room temperature and watch it disappear fast.

Ingredients:

Salad

1.5 kg Golden Gourmet potatoes
1.5 cups frozen peas
200 g feta, crumbled
1 small red onion, very finely sliced
1 large handful fresh mint, torn
Small handful parsley (optional)

Dressing

4 tbsp olive oil
2 tbsp lemon juice
1 tbsp white wine vinegar
2 tsp Dijon mustard
1 tsp honey (optional)

Salt & cracked black pepper, to taste

Instructions:

1. Cook the potatoes

Rinse the potatoes and place them in a large pot. Cover with cold salted water, bring to a boil, then simmer for 12–15 minutes until just tender. Drain and let them steam dry for a minute. Halve any large potatoes, leave smaller ones whole.

2. Prepare the peas

Place peas in a bowl and pour boiling water over them. Let sit for 2 minutes, then drain — this keeps them sweet and bright.

3. Make the dressing

In a small jar or bowl, whisk together olive oil, lemon juice, vinegar, Dijon, honey, salt and pepper until glossy.

4. Assemble the salad

While the potatoes are still warm, add them to a large bowl with the peas, red onion and half the mint. Pour over the dressing and toss gently so the potatoes absorb the flavour. Crumble in the 200 g feta and fold through loosely.