1kg new potatoes, larger ones halved so all potatoes are roughly the same size
1 clove garlic, finely minced
1 lemon, zested and juiced
2–3 tablespoons extra virgin olive oil
½–¾ cup crumbled feta cheese
2 teaspoons finely chopped oregano
1 tablespoon finely chopped parsley
2 teaspoons finely chopped dill
Freshly ground black pepper
Place the potatoes into a large pot and cover with cold water. Add in a good pinch of kosher salt and bring to a boil over high heat. Allow the potatoes to cook until fork-tender (meaning they can easily be pierced with a fork all the way through to the centre of the potatoes).
Meanwhile, whisk together the minced garlic, lemon zest, lemon juice, and olive oil in the bottom of a large serving bowl. Stir in the feta and chopped herbs and season with a small pinch of salt, if needed, and a good hit of freshly ground black pepper.
When the potatoes are fork tender, drain them through a colander or strainer, allow them to steam for about 30 seconds to 1 minute, then add to the large bowl and toss with the dressing.
Serve hot or allow them to cool to room temperature for a nice play on a potato salad.