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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Serves:
4
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Time needed:
30 minutes
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Difficulty
Easy
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