Potato salad with feta & sugar snap peas
1 kg new potatoes, peeled if large
1/2 onion, finely diced
150 g sugar snap peas, stringy parts removed
150 g feta cheese
3 tbsp olive oil
1 tbsp vinegar (I used a red wine vinegar but would have used white had I had any)
Cook the potatoes until tender, letting the peas join in for the last two minutes. Drain and let cool slightly.
Whisk together oil, vinegar, salt, pepper and onion. Cut the potatoes into smaller pieces and toss with the dressing - the peas too. Finally crumble in the feta. Season and serve.