Ingredients
Scale
- 2 lbs (900g) baby potatoes, halved
- 7 oz (200g) feta cheese, crumbled
- 5 tbsp mini capers or finely chopped black olives
- 1 red onion, very finely sliced
- 1 tbsp lemon juice (or more, to taste)
- 2 tbsp chopped dill (or use more parsley)
- 2 tbsp chopped parsley
- 3–5 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and freshly ground pepper, to season
- Lemon wedges, to serve
Instructions
- Bring a large pot of water to a boil and add a pinch of salt.
- Add the potatoes and lower heat to a simmer. Cover and cook until fork-tender (about 20 minutes). Spread potatoes on a platter to cool.
- Scatter capers, feta, and red onion over the potatoes.
- Drizzle with lemon juice and olive oil. Season with salt and pepper.
- Garnish with parsley, dill, and oregano. Serve with extra lemon wedges.
- For Instant Pot method: Add 1 cup (250ml) water, place potatoes in a steamer basket, and cook for 8 minutes at high pressure. Release steam manually and let potatoes cool.
Notes
- Use baby potatoes or small red potatoes for best texture.
- Adjust lemon juice and olive oil to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Boiling/Steaming
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg