Lemon Feta Potato Salad
Goes fabulously well with Sweet Paul's 'Chicken with Olives and Capers'!
Makes enough for 6 to 8 (side portions)
3 pounds small red potatoes, diced
2/3 cup olive oil
1/2 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher or sea salt
3/4 teaspoon pepper
1/4 cup green onions, thinly sliced
4 ounces crumbled feta cheese
1/4 cup chopped fresh parsley
Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.
Whisk together oil and next 4 ingredients in a small bowl. Pour over potatoes and add green onions, parsley and feta. Toss gently to coat. Cover and chill.