Lemon Feta Potato Salad

Goes fabulously well with Sweet Paul's 'Chicken with Olives and Capers'!

Makes enough for 6 to 8 (side portions)

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  • 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


  1. 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.

  2. 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.