Spring potato & red cabbage salad

Spring potato, red cabbage & feta cheese salad with Dijon-dill seasoning. This perfectly cooked potato salad will add some spring colors to your Easter table.

10 potatoes (new or firm)
1 broccoli
¼ small red cabbage
1 cup frozen peas
200 g feta cheese (or vegan option: tofeta )
1½ cup natural yoghurt or creme fraiche (plant based if vegan)
1 tsp Dijon
¼ tsp salt
black pepper
dill
chive

View the full recipe at Vibrant Food Stories →