Greek Potato Salad

"Every time I reminisce about food enjoyed during the holidays, I realise that the best and most memorable dishes are actually the simplest, using fresh, local seasonal ingredients. This warm potato salad is a speciality of my mothers, she always serves it whenever we’re visiting Greece."

There’s really nothing complicated about it and that is one of its strengths. A simple, filling and crowd pleasing side dish that goes well with pretty much any grilled meat or fish you care to accompany it with. Unlike most potato salads this doesn’t contain any mayonnaise, but is dressed with extra virgin olive oil and plenty of freshly squeezed lemon juice. Use the best olive oil you can find and don’t be stingy with it!

You can replace the capers with sliced black olives if you wish.

Peel the potatoes and cut them into quarters. Fill a medium pot with fresh water, add the potatoes and a good pinch of salt and bring to the boil. Lower heat to a simmer and cook until the potatoes are fork tender. Don’’t overcook or they will turn to mash!

Drain the potatoes and leave to cool slightly. Transfer to a platter or large bowl.

Scatter the capers and feta over the potatoes. Sprinkle with the chopped parsley and dried oregano. Season with salt and freshly ground black pepper.

Use a mandoline or very sharp knife to slice the onion as thinly as possible. Scatter the onions over the salad.

Squeeze the lemon over the salad and then drizzle with plenty of olive oil. Serve immediately.

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