Ingredients
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1kg new potatoes, larger ones halved so all potatoes are roughly the same size
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1 clove garlic, finely minced
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1 lemon, zested and juiced
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2–3 tablespoons extra virgin olive oil
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½–¾ cup crumbled feta cheese
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2 teaspoons finely chopped oregano
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1 tablespoon finely chopped parsley
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2 teaspoons finely chopped dill
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Kosher salt
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Freshly ground black pepper
Directions
- 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.
