A delightful and refreshing salad combining tender potatoes, crisp vegetables, and a creamy dressing.
Boil the potatoes in a large pot of water until tender, about 10 minutes.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Add the green beans to the pot and cook for an additional 5 minutes. Drain and let cool.
Blanching the beans in cold water after cooking helps retain their vibrant color.
Combine the potatoes, green beans, cucumber, red onion, half of the feta cheese, and sun-dried tomatoes in a mixing bowl.
Gently toss the ingredients to avoid breaking the potatoes.
Whisk together the mayonnaise, mustard, and honey in a small bowl to make the dressing.
Adjust the sweetness or tanginess of the dressing to your preference by varying the honey or mustard.
Pour the dressing over the salad and toss to coat evenly.
Ensure all ingredients are well coated with the dressing for maximum flavor.
Transfer the salad to a serving bowl, sprinkle with the remaining feta cheese and mint leaves, and serve.
Serve the salad slightly warm or at room temperature for the best taste.
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