Greek potato salad with red onions and feta

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