1. In a medium pot filled with salted water, bring the potatoes to a boil and cook for 15-20 minutes until tender. Remove with a slotted spoon set aside, then add the peas and blanch for 2-3 minutes. Drain and rinse with cold water.

2. Make the dressing by whisking the lemon juice, dijon, and olive oil in a small bowl. Season with salt and pepper.

3. Cut the potatoes in half and place in a large bowl with the peas, spring onions, mint, dill and feta. Dress and toss when ready to serve.