For a simple addition to your lunch or dinner party menu that’s sure to impress, this Greek potato salad packs a punch when it comes to taste and presentation. With only four steps, this easy vegetarian recipe is perfect to pair with any main dish that will have your guests coming back for more!

Method

1. Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20 minutes. 
2. Drain well and refresh in a bowl of cold water. Drain again and spread out on kitchen paper to dry.
3. Cut in half and transfer to a mixing bowl. Stir in the olive oil, lemon juice, and some salt and pepper to taste.
4. Spoon onto a serving platter and top with the red onion, feta, capers, and chopped herbs before serving. 

 

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Ingredients

• 1 kg | 6 cups new potatoes
• 3 tbsp extra-virgin olive oil
• 1/2 lemon, juiced
• 1 red onion, finely sliced
• 100 g | 2/3 cup feta, crumbled

• 2 tbsp baby capers, in brine, drained
• 1 large handful soft green herbs, e. g. chervil, chives, dill, chopped
• salt
• freshly ground black pepper