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Add the potatoes and the salt to a pot. Cover the potatoes with cold water. Place over high heat and bring to a boil. Turn the heat to medium and continue to boil, covered, for about 6-8 minutes or until the potatoes are fork tender. Don’t overcook them or they will fall apart in the salad. Drain and then pour them back in the pot to cool. Drizzle with half the salad dressing and set aside.
Add the snap peas, feta, red onion and remaining salad dressing to a serving bowl and toss to combine.
Once the potatoes are cool, add them to the snap pea bowl and toss to combine. Season with salt and pepper.
Serve immediately or store in the refrigerator for up to 2 days before serving.