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)
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