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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